Wednesday, February 17, 2010


I decided to make some treats for Fat Tuesday... these fit the bill nicely.

I went back to my favorite cupcake recipe (adapted from the Magnolia Bakery Cupcake recipe).  This time, I made vanilla cupcakes with almond buttercream and a layer of jam between cake and icing.  

(makes 12, plus a little extra)

Ingredients for cupcakes:  
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
1 c. sugar
2 large eggs, at room temperature


1.  Preheat oven to 350; line muffin tins with papers.

2.  Mix milk and vanilla in a measuring cup; mix flour and baking powder together in a small bowl with a fork or whisk.
In a larger 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.

3.  Spoon batter into cups, about 2/3 full.  (Do NOT overfill-- you will end up with mushroom shaped cupcakes that don't want to come out of the pan.)

4.  Bake 20-22 minutes; cool on rack before icing.

Almond Buttercream frosting ingredients:
1/2 c. butter, softened
4 c. confectioners sugar (or one 15 oz. box)
1/4 c. cream or milk
1/4 t almond extract

1/4 c. or so seedless raspberry jam

Cream butter; beat in half the sugar and all the cream and almond extract.  Gradually add remaining sugar until icing is thick enough to spread.  Spread a teaspoon of jam onto each cupcake.

Spread or pipe icing onto cupcakes.

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