Sunday, May 1, 2011

Sugar Cookie Cupcakes with Vanilla Buttercream

I'm kind of a cake snob.

I think I mentioned before that I didn't even like cake until very recently. Now that I work at a cupcake shop, liking cake kind of comes naturally. But I'm still very Goldilocks about it all.

This cake is too something, that cake is too something else. These cupcakes? Too spongy. I prefer cake that is dense and full of body. The sponginess, combined with the overpowering vanilla-ness of the "very vanilla" frosting just didn't work for me.

On a positive note, I was really happy with how my decorating turned out. Which, as you may recall, is not always the case. Then again, I can't think of anything that wouldn't be made more adorable by the addition of a few rainbow nonpareils. And who can resist those dubiously-shaped circus animal cookies? Precious.

Sugar Cookie Cupcakes
Adapted from Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners.

2. Combine the flour, baking soda, baking powder, and salt in a medium bowl.

3. In the bowl of a stand mixer, cream the butter for about one minute at medium speed. With the mixer running, gradually add the sugar, and continue beating until light and fluffy, about 2 minutes more. Add the eggs one at a time, mixing well after each and scraping the bowl as needed. Add the vanilla, and mix until incorporated.

4. With the mixer on low speed, alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Scrape the bowl to ensure that all ingredients are fully incorporated into the batter.

5. Scoop 1/4 cup of batter into each muffin cup. Bake for 22-30 minutes, or until a toothpick inserted into the center cupcake comes out clean.

Very Vanilla Frosting
Adapted from Baked Perfection

1 cup butter, softened
6 cups powdered sugar
pinch of salt
3 tablespoons vanilla extract
3 tablespoons milk

1. In a large bowl, cream the butter for about 1 minute. Add the vanilla and salt, and continue creaming about 30 seconds more.

2. Gradually add the powdered sugar, mixing at low speed until combined. Add the milk 1 tablespoon at a time until it reaches your desired consistency. Increase the mixing speed to medium, and beat for about 1-2 minutes.

I highly recommend that you click over and check out the miniature cupcake toppers that Risa at Baked Perfection used for her sugar cookie cupcakes. So adorable!

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