Vanilla Cupcakes:
1/2 cup (113 grams) unsaltedbutter, room temperature
2/3 cup (130 grams) granulated whitesugar
3 largeeggs
1 teaspoon purevanillaextract
Zest of 1 largelemon(outer yellow skin)
1 1/2 cups (195 grams) all purposeflour
1 1/2 teaspoonsbaking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
ButtercreamFrosting:
2 cups (230 grams)confectionerssugar(icing or powdered sugar), sifted
1/2 cup (113 grams) unsaltedbutter, room temperature
1 teaspoon purevanillaextract
2tablespoons milkor light cream
Assorted food colors(if desired)
Vanilla Cupcakes:Preheat oven to 350 degrees F (177degreesC) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add theflourmixtureand milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on awirerackto cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
ButtercreamFrosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available atcakedecoratingstores and party stores).
Makes about 12 cupcakes
Read more:http://www.joyofbaking.com/VanillaCupcakes.html#ixzz1F8A8rPLE
heavens loaf choco fudge
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour (Add more flour to replace cocoa powder)
1/4 teaspoon baking powder
1/4 teaspoon salt
- Cool the fudge in the fridge and serve it cold.
You need:
- 3 large eggs (2 oz each)
- 6 1/3 oz all-purpose flour
- 2 3/4 oz white chocolate (I used Valrhona)
- 4 1/4 oz butter
- 5 1/4 oz fine sugar
- 1 pinch of salt
- 1.5 tsp Matcha tea
- 1 tsp baking powder
Steps:
- Melt the butter.
- Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted.
- In the bowl of a stand mixer, place the eggs with the sugar and beat until it is white in color, then remove.
- Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk.
- Then add the salt and butter and mix.
- Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.
- Preheat your oven at 350 F.
- Grease a rectangular cake pan and add half of the chocolate batter.
- Continue with the matcha tea batter and finish with the other half of the chocolate batter.
- Take a fork and pass it through the different layers of batter.
- Cook your cake for 50 mns, or until the blade of a knife comes out dry when inserted in the cake. Remove from the oven and let cool for a few mns before unmolding.
