Holiday Baking
July 16th, 2008One thing i love about holidays, is the ability to do all the fun things that have to be put off during term time. One such thing, is one of my favourite past times is baking, but unfortunately i lack the time management skills to fit much baking into semester time.
Yesterday i came across Joy of Baking .com and discovered a beautiful cupcake recipe.
The fairy cakes that came out of the oven were delightful. i quite enjoyed this recipe - the only catch was that the cakes were well cooked on the inside before they were even very golden on the top, so if you use the recipe below, please don’t leave them in to oven too long based on their look.
Hope your cakes come out as nice as mine did (i would have included a photo at this point but someone had eaten them all before i came got home from work :P )
Vanilla Cupcakes:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 2/3 cup (130 grams) granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon (optional)
- 1 1/2 cups (210 grams) plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
Buttercream Icing:
- 2 cups (230 grams) icing sugar, sifted
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 teaspoon vanilla essence
- 2 tablespoons milk or light cream
- Assorted food colors (if desired)
Preheat oven to 177 degrees C and lightly butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla essence and also the lemon zest (if you choose).
In a separate bowl sift together the flour, baking powder, and salt.
With the electric mixer or beaters on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter, fill to 1/2 to 3/4 full - keeping in mind that the mixture will rise - and bake for about 18-20 minutes or until just golden and a toothpick or skewer inserted into a cupcake comes out clean. they should also spring back when lightly touched. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
To make the icing, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Don’t forget to occasionally scrape down the 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 would recommend red) and then top with sugar balls, sprinkles or dessicated coconut if you like.
Makes about 12 cupcakes
Source:
Hay, Donna. Modern Classics Book 2. Harper Collins Publishers Inc. New York: 2003.
Patent, Greg. Baking in America. Houghton Mifflin Company. New York: 2002.


