Friday, April 29, 2011

White Cupcakes - Amber's Delectable Delights

The kids and DJ all enjoyed one of the cupcakes I made yesterday for dessert last night and then I shipped all the remaining cupcakes off to work with DJ this morning.  I can't have yummy cupcakes overflowing in my kitchen or my diet will go out the window.  Besides, I plan to make lots and lots of recipes until I find just the right one, so out with the old and in with the new today!

Next up, White Cupcakes from Amber's Delectable Delights.  Again, this recipe called for only 12 cupcakes and again, there was just too much batter for only 12 cups.  But I am staying true to these recipes the first go around, so I filled them up to the top.  They rose quite a bit and have that muffin top I don't like.  I only baked them for 16.5 minutes instead of 20.  I also used clear vanilla extract so that they would be true white.  Unfortunately, they still have a yellow tint to them.  I had to use salted butter since I had no unsalted butter on hand, but I ommitted the 1/4 tsp salt.  These cupcakes turned out too dry.  They were not overcooked so I know it wasn't that.  And there just wasn't enough flavor to tempt me to make them again.

For the frosting, this time I tried Brown Eyed Baker's Vanilla Buttercream Frosting.  I followed it exactly as the recipe perscribed with the exception of using salted butter instead of unsalted.  I didn't have any unsalted on hand.  The frosting is very creamy and smooth.  It is pretty sweet though.  And definitely soft.  I put it in the fridge for about 30 minutes and when I took it out to pipe with I had to wait about 5 minutes for it to warm up before I could work it through the tip.  But once I did, the frosting held up beautifully.  It pipes well, is pretty sweet and would be fine left out of the refrigerator.  It's in the running.

Thursday, April 28, 2011

Vanilla Cupcakes - Brown Eyed Baker

First UP, Vanilla Cupcakes from Brown Eyed Baker.  The only reason this one was first was because I had all the ingredients on hand for it and didn't have to go to the store to start my quest.

Her recipe said to only fill 12 cupcakes with the batter.  I followed it as outlined and once the cupcakes were done baking they were a little too big and had a small "muffin top" rim from being overly full.  Perhaps my cupcake pan is slightly smaller than hers.  Next time I would make it into 14 cupcakes.

The flavor and texture of the cupcakes were good.  I baked them for 19 minutes and I still think they were overdone.  Next time I'd only go with 18 minutes.  I think this affected the moisture of the cupcake, causing them to be a tad bit dry.  I also used reduced fat sour cream, which may affect the taste a little.  I think these are worth a second go, using full fat sour cream and spreading into 14 cups and reducing the baking time to 17-18 minutes.  Good potential!  

I decided to pair these with Brown Eyed Baker's Cream Cheese Frosting as well.  For the frosting, I had to add an extra cup of powdered sugar to get it to a consistancy that wasn't so soft.  Before adding the extra cup of sugar it was almost "melty" it was so soft.  I need the frosting that I choose to have enough stiffness to it to pipe and stay put.  The flavor was very yummy, as a cream cheese frosting should be, but I don't think this will be the frosting recipe I use.

Cupcake Hunt

I'm going to be making cupcakes for my sister and her friends combined birthday party.  I am on the hunt to find the best vanilla cupcake, with the best vanilla or cream cheese frosting.  I will also be working on some fondant monogrammed toppers and some extra fancy little accessories.  Is it possible for a cupcake to have accessories?
So that I remember which recipes I've tried and which ones I liked, I will be posting my reviews and info about each.  Let the cupcake hunt begin!