Happy National Vanilla Cupcake Day!!!
In honor of such an amazing holiday I thought I would try out something a little different. I went with a Vanilla Buttermilk Cupcake (since were celebrating a holiday and all) filled the middle with chocolate ganashe topped it with fluffy peanut butter frosting and carmel drizzle. Oh and of course sprinkles which were artistically placed by the one and only Aidan (spiderman) Robbins.
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| Don't worry hands were washed thoroughly before sprinkle use!! |
Vanilla Buttermilk Cupcakes (courtesy of Martha Stewart)
The smell of these coming out of the oven reminds me of birthday cake and the texture was perfectly light and fluffy, probably due to my double sifting. Oh and FYI this recipe makes 36cupcakes!!!!
The Goods
3 cups cake flour
1 1/2 cups all-purpose flour
3/4teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2teaspoons salt
1cup plus 2 teaspoons unsalted butter at room temp
2 1/4 cups sugar
5lg eggs plus 3 yolks room temp
2 cups buttermilk room temp
2 teaspoons vanilla extract
The How To
Preheat oven to 350. Sift together both flours, baking soda, baking powder, and salt. I pre-sifted the flour before I sifted all the ingredients together.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated. Add yolks, and beat until thoroughly combined.
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| there's my eggs hanging out with the buttermilk |
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
Divide batter evenly among liners, filling each three-quarters full.
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| Look at my super cool hole maker!!! Get a hold of your Avon reps now!!! It was only $16.99 and it makes perfect holes for fillings. |
Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and cake tester inserted in centers come out clean, about 20mins. Transfer tins to wire racks to cool 10mins; turn out cupcakes onto racks and let cool completely.
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| Cant get better than that!! |
Chocolate Ganache Filling
While the cupcakes are cooling or even night before, make the chocolate ganache.
The Goods
2cups heavy cream
16oz chocolate, finely chopped. (I used chips, but I think next time I will food process them and this will hopefully help it melt smoother)
The How To
Put cream in a microwave safe glass bowl and heat on high for 2-3mins, until just about boiling. Put chocolate in a med. sized glass bowl and pour hot cream over.
Let sit for a minute or two then stir with a wooden spoon until completely smooth. Chill the ganache to a thick spreading consistency. This will take several hours. When the ganashe is ready fill the centers of the cupcakes.
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| I used a cake decorating tool instead of a spoon to fill the centers and it made the process a lot less messy |
Now for the frosting. I went with a buttercream instead of cream cheese. I just wasn't impressed with the last batch of cream cheese frosting. Hands down this frosting is one of my top favorites and it's really easy to make.
Fluffy PB Frosting (courtesy of allrecipes.com)
This makes about 4 cups.
The Goods
1 1/4 cups butter room temp
2 1/2cups creamy peanut butter
1/3 cup & 2tablespoons milk
5cups powdered sugar
The How To
Place butter and peanut butter in bowl. Mix until combined and smooth. Add sugar one cup at a time. Add milk a tablespoon at a time when the frosting starts to get thick. Beat for at least 3mins. Depending on how thick you want the frosting, I put the finished frosting in the fridge to firm up before piping.
Now for a little more topping I whipped up some Carmel Drizzle (courtesy of how to eat a cupcake).
The Goods
1 1/2 cups sugar
1 1/4cups heavy cream
Pinch of salt
The How To
Unfortunately I didn't take any pictures of this process, it went really quick and I thought I was going to either burn the house down or my fingers. So really follow the directions and get another person to help especially towards the end when your adding the cream.
In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5mins. Stirring with a wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3mins longer.
Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter no exaggeration here!!!) stirring constantly until completely smooth. Stir in the salt. Pour the carmel into a small heatproof bowl and let cool completely before using.
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| yummy! |
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| A center shot for you |
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| Group shot!!! |
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