Here’s the last cupcake recipe from the WomanWords 15 Year Birthday Reading. It’s taken a while to get everything related to that event posted (busy with so many other things, including my blog related to connections to the International Women’s Writing Guild and those SisterWriters. While one of my favorite truisms is, “So Many Books, So Little Time,” I could just edit that to say, “So Many Creative Possibilities, So Little Time!”
This recipe was derived from the “Traditional Vanilla Birthday Cake” in The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York’s Sweetest Bakery by Jennifer Appel and Allysa Torey (Simon & Schuster, 1999). It’s the same one I used to concoct the Gluten-Free Almond Cupcakes also offered at the Caffé reading.
Not surprisingly, these were the most popular of cupcakes that night. I guess everyone loves an old standard! (And by the way, have I ever mentioned that vanilla is considered to be a powerful love stimulant? Only the real stuff works, however, according to what I’ve read – but then nothing artificial is ever quite as good. American women, at one time, even dabbed it behind their ears to attract men! In this case, of course, we were stimulating a love of words… but then, who knows what was going on out in that audience?)
Without further ado, the recipe…
Yields 24 cupcakes (or, as the Magnolia Bakery recipe suggests, 1 three-layer cake)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar (I’m now mostly buying “evaporated cane juice” organic sugar – BJ’s has started to carry it!)
- 4 large eggs, at room temperature
- 1½ cups self-rising flour
- 1¼ cups all-purpose flour
- 1 cup milk (since I only stock 2%, I subbed a bit of heavy cream for some of the milk)
- 1 teaspoon bakery emulsion (or you can use vanilla extract, as the original recipe lists)
- Pre-heat oven to 350 degrees Fahrenheit.
- Place 24 paper cupcake fillers in cupcake tins, or grease and lightly flour each cakespace.
- In a large bowl, using an electric mixer at medium speed, cream the butter until smooth.
- Add sugar to butter gradually, then beat until fluffy (about 3 minutes).
- One at a time, add eggs. Beat well after each addition.
- Combine the flours in another bowl using a whisk.
- Add flour mixture in four parts, alternating with the milk and bakery emulsion (or extract if using that), beating well after each addition.
- Divide batter between the prepared cupcake tin spaces.
- Bake for 20 to 25 minutes or until a cake tester or toothpick inserted into a couple of the little cakes comes out clean.
- Remove tins to wire racks and allow to cool for about 10 minutes.
- Remove cakes from pans to wire racks to cool completely before frosting or freezing. (If freezing, individually wrap in plastic wrap as soon as cooled, eliminating all air. They should keep for at least up to two weeks or even a month. I had never frozen cupcakes before but, via the internet, learned that one should take the wrapping off before thawing – as soon as taken out of the freezer – or they will have a gluey top texture. Then frost. That worked out great!)
- 1 cup (2 sticks) unsalted butter, very soft (if you run out of unsalted butter, salted is OK to use)
- 3½ cups confectioners’ sugar (have extra available in case you need more)
- ¼ cup milk (I used 2% milk but whole or 1% works just as well; can always add more if too stiff)
- 1 tsp. vanilla powder (or vanilla extract, if preferred)
- Food coloring, if desired
- Decorative sprinkles or colored sugar, if desired
- Place butter in large mixing bowl.
- Add 2 cups confectioners’ sugar, milk, and vanilla powder (or extract).
- Beat until smooth and creamy.
- Add remaining sugar, gradually, until icing is a good spreading consistency.
- Mix in food coloring, if using.
- Decorate cupcakes with icing (also with sprinkles or decorating sugar, if using).
- Frosting keeps best if eaten within 3 days (which works out well, since cupcakes also keep best for first 3 days).