Cupcakes (makes 36 cupcakes / 350 degree oven)3-3/4 cups cake flour
1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs
Sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl -whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend -beat sugar and butter in large bowl until well fluffy, 3 minutes -add eggs 1 at a time, beating until well blended. Beat dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions in the butter/sugar mixture. Scoop into cupcake tins -bake cupcakes at 350 until tester inserted into center comes out clean, about 20 minutes -cool in pans 10 minutes -cool completely on racks .
Sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl -whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend -beat sugar and butter in large bowl until well fluffy, 3 minutes -add eggs 1 at a time, beating until well blended. Beat dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions in the butter/sugar mixture. Scoop into cupcake tins -bake cupcakes at 350 until tester inserted into center comes out clean, about 20 minutes -cool in pans 10 minutes -cool completely on racks .
Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours - sift powdered sugar into a bowl or onto parchment - beat butter and cheese at medium speed until creamy. Add 4 cups of the sugar and beat until combined -add vanillas and beat until combined. Add more sugar until you get to the consistency and sweetness you like.
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours - sift powdered sugar into a bowl or onto parchment - beat butter and cheese at medium speed until creamy. Add 4 cups of the sugar and beat until combined -add vanillas and beat until combined. Add more sugar until you get to the consistency and sweetness you like.
*this recipe was taken from cupcakeblog.com
2 comments:
How many cupcakes have you been making lately? :) I'm making the Cinnamon Toast ones next Saturday when Jill is in town. Can I use margarine in the frosting or does it need to be butter? Just wondering and hoping to save some money!
Robyn-
I think that you really need to use real butter for the frosting. If there was only just a little bit of butter in the frosting you could substitute, but there's a lot and margarine doesn't taste the same. You can save money by using plain brown sugar instead of dark- that's what I do. I buy butter when it's on sale at Safeway for $2.50 a box. That's the cheapest you can get it and I usually stock up and put it in my freezer. I'm not sure how much Wal-Mart charges, though.
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