Wednesday, March 21, 2012

Vanilla Cupcakes

Rich buttery cupcakes topped with cream cheese icing!

In my quest to get this "food photography" thing right, I'm discovering how much patience is truly involved.  When it comes to destroying the kitchen baking up a storm, I can easily conquer that.  But photographing what I made?  That's a whole other level.  It's stressful and fun at the same time. 
So let's be honest about this recipe.  It was denser than what I was expecting.  Korey liked it and said it would be good as a cake.  I decided to skip the buttercream frosting and try cream cheese.  Mine turned out runny.  FAIL.  Never had that happen.  I think because I used Neufchatel.  I was going to pipe this on but it just wouldn't cooperate.  So instead I ended up smearing it on with a spoon.  So these are kinda pretty in my book.  :)  They are redeemed by the cute sprinkles and cupcake liners.

Vanilla Cupcakes

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Cream Cheese Frosting
1 stick unsalted butter
1 8oz pkg cream cheese
4 cups powdered sugar
Tinted with gel food coloring

Mix all together in a stand mixer on medium speed until creamy.  Store unused portions in airtight container.
Adapted from Brown Eyed Baker

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