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the girl next door  Beki Just a second year science student exploring food on her own. |
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Cupcakes for the Early Morning
Thursday, September 24, 2009
This summer I worked at the beer factory as a student laborer. Along with many other things this meant that I was working shifts. Every third week I would work a week of midnight shifts from 11:30 pm to 7:30 in the morning. Most people hate this shift but it was my favourite. Everything runs just a little bit slower and everyone is tired. The world is calm and as quiet as it can be with 10,000 bottles flying past you every minute.
Midnight shift was also my favourite to bake for. Nothing makes you feel better at 3 in the morning like a warm slice of banana bread or this recipe.
I made these for my co-workers in celebration of my final shift which happened to fall on a midnight shift. They were perfectly breakfast like, which is necessary on a midnight shift and also makes a great excuse if you want to have these for breakfast :). My co-workers devoured them, my family loved them and so did the boyfriend. I made a full batch which left me with somewhere between 30 and 40 cupcakes.
Snickerdoodle cupcakes
Recipe from Martha Stewart
Ingredients
-1 1/2 cups all-purpose flour
-1 1/2 cups cake flour (not self- rising), sifted
-1 tablespoon baking powder
-1/2 teaspoon salt
-1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
-1 cup (2 sticks) unsalted butter, room temperature
-1 3/4 cups sugar, plus 2 tablespoons for dusting
-4 large eggs, room temperature
-2 teaspoons pure vanilla extract
-1 1/4 cups milk
-Seven-Minute Frosting (I used Wilton's Buttercream recipe instead)
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
I used the plastic baggy method to pipe the icing instead. This involves spooning the icing into a plastic ziploc baggy, sealing it and twisting the top around so that it fits nicely in your hand and you can squeeze the icing out more easily. Then you snip off one of the corners and pipe. Also some of my cupcakes were dusted with sprinkles rather than cinnamon sugar.
Wilton Buttercream
Ingredients
-1/2 cup solid vegetable shortening
-1/2 cup (1 stick) butter or margarine softened
-1 teaspoon clear vanilla extract
-4 cups sifted confectioners' sugar (approximately 1 lb.)
-2 tablespoons milk
Directions
1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
2.For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
- For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
- For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Labels: Cupcakes