Thursday, December 1, 2011

Happy December!

Hello friends! Happy December!
I hope you're ready for a bunch of Christmas cookie recipes, because after this post, that's all that's going to be happening for the rest of the month.
Get. Excited.
Today, I want to share with you the recipe for the best vanilla cupcakes ever.
I filled them with some lemon curd, and they were made even better.
So, without further ado, 
Vanilla cupcakes.

First, put all your dry ingredients in a bowl and whisk them together.

Then put the oil, milk, and vanilla in a small bowl together.
I just put it in a 3-cup measuring cup.

Now, to start actually combining things to make new things.
Cream together the butter and sugar.
Then add eggs one at a time, and make sure they combine thoroughly before adding the next egg.

Now, add the flour and milk mixture alternately.
Start with about 1/3 of the flour mixture, then add half of the milk mixture, then flour, then the rest of the milk, and then the flour.
You want to start and end with the flour mixture.

This is the most beautiful cake batter I have ever made.
{Except for that little bit of flour that fell in. Don't worry, I mixed it after.}

This is your new BFF.

Do this.
Turn it half way inside-out, and hold the corner in the palm of your hand.

Then, using a rubber spatula, scoop as much cake batter as you can fit in the bag without filling it more than halfway.

[I am so attractive. I know. I don't need your compliments.]
Zip it up!

Then snip off the tip and use it to distribute the batter in your muffin cups.

Throw 'em in the oven for 15-20 minutes.


Mama <3

I filled mine with lemon curd, but you can use any frosting your little heart desires. 
I'll post the lemon curd recipe at the end of this post, just if you want it.
Also because I love you.
If you make anything off of here, please tell me!
I would love to hear about it and see pictures! 
You can comment down below with a Google, AIM, LiveJournal, TypePad, OpenID, or Wordpress account
I would love so much to hear about your culinary adventures. It makes my day.

Vanilla Cupcakes (Yields 24)
{From Hello Cupcake!}
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 stick (8 tablespoons) unsalted butter, softened
1 cup sugar
3 large eggs

Preheat oven to 350 degrees, line muffin cups. Whisk together flour, baking powder, baking soda, and salt in medium bowl. Combine milk, oil, and vanilla in a small bowl. In another medium bowl, beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time. Reduce speed and add dry ingredients alternately with milk mixture in batches, beginning and ending with the flour mixture. 
Fill cups 2/3 full; bake for 15-20 minutes or until a toothpick inserted into center comes out clean.

Lemon Curd (Yield: about 2 cups)
{From Martha Stewart}
2 whole eggs + 8 egg yolks
1 cup sugar
2/3 cup lemon juice
2 Tablespoons unsalted butter, room temperature.

Combine eggs and yolks, sugar, and lemon juice in a heatproof bowl over simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat and add butter a little at a time, whisking until smooth after each addition. Strain into another bowl and cover with plastic wrap, pressing it directily on the surface to prevent a skin from forming. Refrigerate until chilled and firm, about 2 hours. (up to 2 days)

1 comment:

  1. Emily, I am so proud of you. I can see a VERY successful career in your future. LOVE YOU SO MUCH.

    Do you take requests? Can you show me how to make oreo balls?