And it makes it very difficult to get the cupcakes out of the pan. On the plus side, you get to eat all the brown edges before frosting them. I thought that maybe the buttercream would cover it up, but it didn't quite. I need a pastry bag or just more practice frosting; they weren't very pretty.
They were, however, amazingly delicious.
Adapted from the Magnolia Bakery Cupcake recipe
Vanilla Cupcakes (makes 12, plus a little extra)
1/2 c. (a stick) butter, softened
1 1/4 c. all purpose flour
1 T baking powder
1/2 c. milk
1/2 t vanilla extract
1c sugar
2 large eggs, at room temperature
Preheat oven to 350; line muffin tins with papers.
Mix milk and vanilla in measuring cup; mix dry ingredients in a bowl.
Cream butter; beat in sugar gradually and beat until fluffy (~3 mins on medium speed)
Beat in eggs one at a time
Gradually add flour and milk, alternating and beating until incorporated
Spoon batter into cups, about 3/4 full.
Bake 20-22 minutes; cool on rack before icing.
Vanilla Buttercream frosting
1/2 c. butter, softened
4 c. confectioners sugar
1/4 c. cream (or milk)
1 t vanilla extract
Cream butter; beat in half the sugar and all the milk and vanilla.
Gradually add remaining sugar until icing is thick enough to spread.
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I hate when my cupcakes do that.
ReplyDeleteMartha Stewart has an amazing 1-bowl chocolate cake recipe, and if you use it in cupcakes you only fill the liners 1/3 full. I did not believe this advice the first time I made them, but I followed it (having had an experience similar to yours above previously) and boy did those suckers rise in the oven.
Also, if you don't want to invest in piping bags (though they're not too expensive at Jo-Anns or Michaels), you can use the gallon sized zip-loc bags with a corner cut off. You won't get fancy shapes, but they work nicely.
(FYI, this is Chrissy :)