Bakery Cupcakes

We are having a surprise baby shower at work this week, so I decided it was time to get creative. I looked through one of my new cook books by a bakery in New York. This is a slight variation of their basic pink cake in a more manly cupcake form. The frosting is not from the same cookbook though, and the colors were changed to match a “It’s a boy!” color scheme. The cupcake and frosting mixture works well together, but I would give the frosting an A/A- and the cake more a B/B-.

RECIPE: Bakery Cupcakes 
Makes 24 Servings

SUPPLIES NEEDED:img_2284
Cupcake Liners
Scoop
Cupcake Pan
Mixer
Frosting Bags
Oven heated to 350

INGREDIENTS:
3 Cups Flour
1 T Baking Powder
3/4 t Salt
1 1/3 Cup Milk
2 t Vanilla
1 1/4 Unsalted Butter
2 1/3 Cup Sugar
5 Eggs
Blue and Yellow Food Coloring (optional)

DIRECTIONS:
1) 
Cream together butter and sugar.
2) Add eggs and vanilla to the bowl, and mix well into the sugar and butter.
3) Slowly add flour, baking powder, and salt until fully incorporated.
4) Measure out milk and add blue and yellow food coloring if desired to the milk before adding to the batter.
5) Mix in milk and a nice batter should be formed.
6) Line cupcake tray with liners. Fill liners 2/3 of the way full.


7) Bake for 25 minutes or until a toothpick comes out clean and edges are browned.

RECIPE: Basic Frosting
Makes 2 Servings

SUPPLIES NEEDED:img_2307
Kitchen Aid Mixer
Paddle Attachment
Whisk Attachment
Measuring Tools
Frosting Bag (optional)
Storage container

INGREDIENTS:
1/2 Cup unsalted butter
1/2 Cup Crisco
1/2 t Almond Extract
2 t Vanilla Flavoring
2 Lbs Powdered Sugar
Salt
2 T Milk
Food Coloring  (optional)

img_2309DIRECTIONS:
1) 
With the paddle attachment, cream together the butter and Crisco until smooth and fluffy.
2) Add vanilla and almond extra and a pinch of salt.
3) Beat in half the powdered sugar, add the milk, add the rest of the powdered sugar or until a frosting texture begins to form. If you wish to make the frosting a different color, add the food coloring to the milk.
4) Switch to the whisk attachment and beat the frosting until fluffy.
5) Move frosting into icing bags and ice cup cakes or use a knife to spread frosting onto cupcake.
6) Save the other half of the frosting left over from the cupcakes in a storage container in the fridge for up to two weeks. It should be enough for another batch of cupcakes or a cake.

It wasn’t my best frosting job, but people were impressed that the cupcakes were completely from scratch. I give the frosting two thumbs up, but honestly the cake is missing something. Its not bad, if you purchased the cake portion you wouldn’t be disappointed. I just know that it could be better.

One thought on “Bakery Cupcakes

  1. Pingback: Frost Me Cake | brownies and beer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s