You have to know something about my husband, he doesn’t eat a lot of what I bake for the blog. Now, don’t get me wrong, he doesn’t shun sugar by any means! He actually may be one of the biggest sweet eaters I know, just like my dad was. Growing up I could always count on my Dad to eat anything I whipped up in the kitchen! My husband, on the other hand, he’s a pretty simple man. He doesn’t care for stuffed and gooey, raspberry and lemon, or a luscious panna cotta. What he does love is a simple classic vanilla cupcake with chocolate frosting.
A few weeks ago I was in the kitchen stuffing lemon cupcakes with raspberry ice cream for the Ice Cream Cupcake Challenge over at the Cupcake Project, when I realized the next day was Father’s Day. Now Steve may not be MY father, but he is one fantastic father to our girls………and all I could think about was how disappointed he was going to be when he found out I was making cupcakes again, and they were not chocolate and vanilla.
INGREDIENTS:
For Vanilla Cupcakes
- 3/4 cup milk, room temperature
- 1/4 cup heavy whipping cream, room temperature
- 6 egg whites
- 1 teaspoon almond extract
- 1 teaspoon vanilla bean paste
- 2 1/4 cups cake flour
- 1 3/4 cups sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup butter (6 oz), softened
For Chocolate Frosting
- 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
- 1/4 cup plus 2 tablespoons boiling water
- 1 1/2 cups unsalted butter, room temp
- 1/2 cup confectioners’ sugar, sifted
- Pinch of salt
- 1 pound semi-sweet chocolate, melted and cooled
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DIRECTIONS:
For Vanilla Cupcakes:
- Preheat oven to 350° F and line cupcake tins with paper liners
- Using a small bowl, combine milk, cream, eggs whites and almond extract and vanilla bean with a fork and set aside.
- ........................................
for full recipes please see : tidymom.net
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