I made some cupcakes this week for a birthday in my design studies class. I could have used a box and a jar of frosting but I like to bake and try new things. Plus, I stress bake so the timing was PERFECT! I talked to some class members and using their feedback I made the following decision:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Line 3 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 15 to 20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
America's Test Kitchen's Lemon Curd Filling
1/2 cup fresh lemon juice from about 6 lemons
1/2 teaspoon gelatin (powdered)
3/4 cups granulated sugar
1/8 teaspoon table salt
2 large eggs
3 large egg yolks
4 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen
FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl;
sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in
medium nonreactive saucepan over medium-high heat, stirring occasionally,
until sugar dissolves and mixture is hot but not boiling. Whisk eggs and
yolks in large nonreactive bowl. Whisking constantly, slowly pour hot
lemon-sugar mixture into eggs, then return mixture to saucepan. Cook overmedium-low heat, stirring constantly with heatproof spatula, until mixture
registers 170 degrees on instant-read thermometer and is thick enough to
leave trail when spatula is scraped along pan bottom, 4 to 6 minutes.
Immediately remove pan from heat and stir in gelatin mixture until
dissolved. Stir in frozen butter until incorporated. Pour filling through
fine-mesh strainer into nonreactive bowl (you should have 1 1/2 cups). Cover
surface directly with plastic wrap; refrigerate until firm enough to
spread, at least 4 hours.
We had not 1, not 2 but 3 birthdays on Wednesday (hence the cupcakes.) Here are some shots of the birthday girls in the scene shop, blowing out their birthday candles.
Cake in the scene shop, nice.