Thursday, January 5, 2012

Cupcake Order

Today I had a cupcake order for a lady at my church.  She wanted some of my "hot mama" cupcakes as well as some vanilla cupcakes with strawberry buttercream.  Now I made the mistake of not taking any pictures of them, but I do have a shot of a hot mama mini.  What's a hot mama, you say?  It's a chocolate cupcake with cayenne pepper in it, topped with cinnamon buttercream.  Try'll LOVE 'EM!
Now, I've found a chocolate recipe that I absolutely believe is the best chocolate cake I've ever tasted, but I haven't quite found a vanilla recipe that I'm crazy about...until today.  I found this recipe on Cupcake Project and I think it's a keeper.

Write this down and go bake it!

Yield: 16 cupcakes 
  • 1 cup (225 grams) granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 2/3 cup (160 ml) whole milk
  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

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1 comment:

  1. Wow!! That is mine, Bridget's, Laura's and Kevin's response to your delicious Hot Mama cupcakes!! Loved the moist chocolate cake and yummy cinnamon buttercream frosting. The Cayenne kick is a nice touch too. Fabulous job!! Thanks for sharing with us!! Have a blessed weekend!!