Sunday, February 18, 2007

Spring Cupcakes

MAKES 72 MINI CUPCAKES OR 50 STANDARD CUPCAKES


I am calling this night baking project as Spring Cupcakes project. I decorated the cupcakes with pastel colored icing. I tried two Vanilla Cupcakes recipes from two very famous bakeries in New York City for this project. They are Magnolia Bakery and Billy's Bakery. I have never been to these bakeries but always wanted to go. Maybe one day I get to.

The first recipe I tried was the Magnolia Vanilla Cupcakes. I have tried this recipe before by following those on Chokylit's site. This time I went out to buy the Self Raising Flour. The results were the same delicious moist and semi dense vanilla cupcakes. Not so sweet and works well with butter icing. I scooped the batter 2/3 full into my Size 2 (My Mini) and Size 8(My Standard Size) cupcake papers; and I got consistent results of equal amount of cupcakes for each size.

The second recipe I tried was from Billy Reece of Billy's Bakery. I searched the website for his recipe and found first, on Recipezaar and then later a video of him making these cupcakes on Martha Stewart Show. It was wonderful to watch the show. I posted my experience making Billy's cupcake in the previous blog but will post his recipe again in this one. I scooped the batter 2/3 full into my Size 2 (My Mini) and Size 8(My Standard Size) cupcake papers; and I consistent results of equal amount of cupcakes for each size. But , in total makes slightly less cupcakes than Magnolias.

Photos: Magnolia's (Left) vs. Billy's (Right) Vanilla Cupcakes


My Pick: It's hard to pick as the ingredients are almost similar, only different was the method of making the cupcakes. On first try, there is only slight, very slight difference in taste. After tasting the cupcakes; hot from the oven and cooled to room temperature; I pick Billy's Vanilla Vannila for the taste and the texture. Here are the recipes and some photos.


Magnolia Vanilla Cupcakes
1 cup butter
1 1/2 cup self raising flour
1 1/4 cup flour
2 cups sugar
4 eggs at room temperature
1 cup milk at room temperature
1 teaspoon vanilla
1/2 cup buttermilk

Line cup cakes/muffin tin with cupcake papers. Preheat the oven to 175 C/350 F. Cream the butter for a couple of minutes alone first, just to make sure it's adequately soft. Add the sugar in three additions, beating well after each addition. Add the eggs, one by one, again beating well after each one has been added.

Mix the two types of flour together. Then add the flour in four additions, alternating with the milk and vanilla extract in three additions. Divide the batter between the 12 waiting muffins cups, then bake for 20-25 minutes.

Leave to cool completely, before frosting.

Magnolia's Vanilla Buttercream Icing
1 cup butter at room temperature
6-8 cups confectioners sugar, sifted
2 teaspoon vanilla
1/2 cup milk

Sift confectioners sugar. Beat butter till soft. Mix in 4 cups of confectioners sugar, vanilla and milk till mixture is smooth. Add in sugar till you get the consistency that you want.

Photos of Magnolia Vanilla Cupcakes





Billy's Vanilla Cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream Icing
1 cup butter at room temperature
6-8 cups confectioners sugar, sifted
1 teaspoon vanilla
1/2 cup milk

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.


Photos of Billy's Vanilla Cupcakes






More Photos: Magnolia's vs. Billy's







1 comment:

溫淑芬 said...

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