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Vanilla Cupcakes
with Buttercream Icing

Dessert of the Month Club

 

This recipe is for cupcakes, but there is also a 3-layer cake variation.
Buttercream icing will seduce you with its creamy rich flavor
yet light airy quality. The buttercream recipe is actually very simple.
Tip 2110 can be ordered from www.wilton.com. They also 
have a complete line of candy-making supplies and cookie cutters 
or you can look for baking items at www.kitchenkrafts.com.  

Vanilla Cake Batter

2 3/4 cups cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 3/4 cups fat-free milk

Buttercream

3/4 cup granulated sugar
1/2 cup water
1/4 cup meringue powder
2 teaspoons all-purpose stabilizer
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 teaspoon salt
1 1/2 cups unsalted butter
2 teaspoons all-purpose stabilizer
1/2 cup unsalted butter
1/2 cup confectioners' sugar

 

1. Batter: Sift the flour, baking powder and salt onto a plate.

2.  In a large bowl, cream the butter and sugar with a mixer on
     low speed. Beat in eggs, one at a time just until blended. Add
     in the vanilla and continue to beat for at least 1 minute.

3.  Beat in 1/3 of the sifted flour then 1/2 of the milk. Add in another
    1/3 flour, and then the rest of the milk. Finish by beating in the rest
    of the flour. Wash beaters.

4.  Cupcakes: Line two 12-cup muffin tins or two 24-cup mini-muffin
     tins with paper liners. Fill 1/2 full by using 2 dessert spoons. Bake in
     preheated 350
oven 12-17 minutes.

     3-Layer Cake Variation: Grease three 8-inch cake pans. Divide
     batter
into pans. Shake to release bubbles. Bake in preheated 350
   
oven 30 minutes. Leave in baking pans to cool completely. Invert
     the cakes onto a cooling rack.

5.  Buttercream: Heat 3/4 cup sugar and water just until sugar
     dissolves. Cool to 70
, pour into medium stainless bowl. 
     Measure in meringue powder and beat with electric beater 
     until stiff peaks form or tips stand straight when beaters are 
     lifted. Beat in the first 2 teaspoons stabilizer,
     then vanilla.


6.  Measure the 3 cups confectioners' sugar and salt into a sifter.


7.  Use a spatula to spoon meringue into an extra large bowl.


8.  On medium speed, sift in about 1/2 cup sifted sugar at a time,

     beating well after each addition. Beat in 1 stick (1/2 cup) butter 
     at a time, stopping at and including the third stick. Beat in last 
     2 
  teaspoons stabilizer. Beat in last 1/2 cup butter, then sift and beat 
     in the last 1/2 cup confectioners' sugar.

9.  Piping Icing for cupcakes: Prepare a piping bag with a
     number 22 decorating tip for mini-cupcakes and a number
     2110 for regular cupcakes. Pipe frosting in a circular pattern
     ending with a point in the center. Decorate with cherries.
 
     Icing Cake: Ice cake, then make 6 swirls around edges with
     Number 2110 piping tool. Gently press sliced almonds onto
     cake top and sides but not swirls. Top with strawberry slices.
     For a change, ice and then top with pansies.

     Hint: During the summer, keep half of the buttercream in the
     refrigerator
while piping the other half, as the heat from your
     hands will soften it
quickly. With this in mind, butter is
     easier to work with at about 67
.

      Makes 2 dozen cupcakes or 1 three layer cake



 

Seasoned with Love
Online Cookbook

 

 Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.

 

 

You may also be interested in vanilla essential oil:

 

 

Vanilla Essential Oil

 


5.0 out of 5 stars Exotic Essential Oils, October 28, 2009

I've recently become a fan of "Smoking Joe's Fragrance Oils." There are so many oils to try and so many unique blends. You can buy just a half an ounce to one ounce of oil to try them and also buy larger sizes once you have discovered your favorite oils.

Recently someone wrote me about essential oils and I introduced them to this brand. I think these are some of the best essential oils on the market.

This vanilla fragrance oil is especially pretty with a delicate hint of sweetness. It is the mildest oil I've tried in my oil burner. I use an oil burner because when you heat the oil in water on the top of the burner it diffuses through the entire room and even drifts into other parts of the house.

If you love one oil, I can almost guarantee you will love them all. I have also tried and loved the following oils:

Lilac Fragrance Oil 1/2 Oz. By Smoking Joe's Incense - I use this as a furniture oil - just mix it with a lemon or lavender furniture oil.

African Rain Fragrance Oil 1 Oz. By Smoking Joe's Incense - A subtle blend of warm damp earth and flowers. I've never smelled anything like this before. It will leave you heady.

Lotus Fragrance Oil 1/2 Oz. By Smoking Joe's Incense - burn this while you exercise with a yoga DVD.

Arabian Nights Fragrance Oil 1 Oz. By Smoking Joe's Incense - This is one of the most exotic oil blends I've tried. I love using this oil when I'm reading books.

Aphrodisia Fragrance Oil 1 Oz. By Smoking Joe's Incense - This is a very exciting oil you may want to wear as a perfume.

Egyptian Musk Fragrance Oil 1/2 Oz. By Smoking Joe's Incense - This musk fragrance is very light and not at all overpowering. It will make you feel a little heady if you use it as a perfume.

Cedarwood Fragrance Oil 1/2 Oz. By Smoking Joe's Incense- Smells exactly like a cedarwood chest.

Cinnamon Fragrance Oil 1/2 Oz. By Smoking Joe's Incense - Spicy and delicious. Goes well with vanilla to fill your house with the scents of baking.

Try just one of these oils and then don't be surprised when you want
to buy them all.

~The Rebecca Review


 

 

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