photo of my cremesicle cupcakes from the Brooklyn Kitchen Cupcake challenge by Cathy Erway, Not Eating Out In New York
For the past few years I have been making cupcakes based on Amy Sedaris' recipe in I Like You - with a few of my own special additions.
Here is her recipe for pretty basic, always tasty, vanilla cupcakes:
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I get 18, 'cause I'm doing something wrong.
I love this for a basic recipe - I've added orange oil in addition to the vanilla to make a Cremesicle taste, I've added cocoa powder to make them chocolaty. I almost always make them mini - I have found that a gal who "couldn't possibly" eat a regular size cupcake will often eat three or four of the small ones. Calories count less in small doses, I suppose? The possibilities are really endless.
You can read her recipe a for butter cream frosting here. Me? I make a frosting with Mascarpone cheese, a little heavy cream and a couple of secret ingredients.
I know cupcakes are totally hip and trendy these days - there are bakeries dedicated solely to them and Martha did a show (OK, a whole week!) all about them. But why spend $4 and up on one little cupcake when you can have the fun and satisfaction of making your own - any way you want?
Mmm, mascarpone frosting? Can I possibly borrow/steal that recipe, because it sounds divine! Yum.
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