Here is another one of the vanilla cupcake recipes that I LOVE to use. It's quite simple!
All you need are a few easy ingredients and you are ready to go! I stumbled upon this while searching for a great vanilla cupcake recipe~ I am pretty sure this is from magnolia...
Here's what ya need:
4 large eggs (room temp)
2 cups of granulated sugar
1 1/2 cups of self rising cake flour
1 1/4 cups of all purpose flour ( I love king arthur brand!)
2 sticks of unsalted butter
1 cup of millk
I found that these rise up and get a great dome on top. They are a little denser than a box mix, as most "real" homemade cakes are---but they taste delicious!!
Here's how to make them:
Cream butter and sugar..but not too much. Add the eggs, scraping down the sides after each egg.
Mix the flours together (sift if you would like, sometimes I just use a whisk)
Add the flour and milk alternating in 3 batches.
Fill your cupcake liners 2/3 of the way..then bake for 20 -25 minutes at 350 degrees or until a toothpick comes out clean. If you touch the top of the cupcake it should spring back... let them cool!
Wednesday, March 2, 2011
Ok... if you love these cuppy's as much as I do...then You are going to LOVE that they are SUPER easy to make, even more. You are going to want to make these babies for everyone!!
Here's the short version..because I didn't take pictures during the baking process-- this time-- next batch I will update this post!
Make your favorite vanilla cupcake batter.
Put about 1/3 in a separate bowl and add green food coloring. (Mix it, of course!)
Next, pour your green batter into an 8x8 greased baking pan. Cook cake...like would cook any cake...to test: insert a toothpick if it comes out clean- it's done.
Now, the green cake needs to cool! I have to be honest and tell you that I could NOT wait..so I stuck mine in the freezer..which was not really a good idea. Had I been patient and waited for it to cool..I would have gotten more shamrocks out of my cake. The fridge is probably a better idea-- if you can't wait!!
Once your green cake has cooled-- flip it out of the pan onto a cutting board. Next,take a mini shamrock cookie cutter and cut shamrock's out of your cake. You will need at least 12.(they need to be small enough so when your cupcakes cook- the batter will cook over the shamrock...or the top of your shamrock will toast in the oven)
Line your cupcake tin...
Take the regular cake batter and just coat the bottom of each liner. Place a shamrock, facing front, in each cupcake liner. Push gently, to make sure the shamrock is in there good. Now fill your cupcake liner to about 2/3 full AND BAKE!
** make sure you keep the shamrocks facing front-- when you bake, when you take them out of the oven, and when you cool...because once they are cooked you will not be able to see the shamrock inside. You will want to cut across the shamrock cupcake dividing it so that you have a print on either side of the cupcake. If you cut the wrong way, you will just cut the shamrock in half down it's center.
That's about it! I will come back to this and post picture's and explain a little better soon!
Post your comments!
Posted by kelliscakes at 1:50 PM
Tuesday, March 1, 2011
In honor of March finally arriving...and to keep the creativity flowing...throughout the entire week...(I"ll be making a TON of cupcakes this weekend!) I thought I would try these babies out...
vanilla cake w/ a surprise shamrock inside..topped with delicious buttercream!
Posted by kelliscakes at 10:10 AM