Thursday, June 29, 2006


For my sister's birthday earlier this month, I made cupcakes from scratch. In the past, I've always used a box mix - but I had seen this recipe in 3 different places and thought I'd try it out.

They were yummy. Like sinking your teeth into a big, soft, sugar cookie. Topped with fresh buttercream frosting . . . they were heavenly ;)

Yesterday, we were shopping and N noticed a package of pre-made mini-cupcakes in the bakery section. We picked them up and had them after lunch. Both boys ate them and said "Hmmm, these are not as good as Bunny's birthday cupcakes!" And, I had to agree. Clearly, I've spoiled us all! LOL!

Here's the recipe - they're from Billy's Bakery in NYC -

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. 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.

2. 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.

3. 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.

4. 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.

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