This weekend I tested out some cupcake recipes. One chocolate and one a pumpkin spice cake recipe. Since I am looking for a great cake recipe this are sans frosting.
The Pumpkin Spice Cupcakes turned out great. They were very moist. Next time I will increase the amount of spices (a little more cinnamon, nutmeg and cloves) to the recipe and I really think it could have used at least 3/4 cup of pumpkin. I do use real pumpkin, not canned so I would add 1 1/4 cup buttermilk instead of just a cup. Canned pumpkin has more water so it can change the consistency of your recipe and this recipe was meant for canned pumpkin.
The Devil’s Food Cupcakes were fine but not what I am looking for. They were a little dry and tasted like they had too much baking soda. I guess I will keep looking for a chocolate cupcake recipe.
Pumpkin Spice Cupcakes
1/4 cup butter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup shortening
1 1/2 cups sugar
1/2 teaspoon vanilla
1 cups buttermilk or sour milk
1/2 cup pumkin
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 12 cup muffin pans; set pan(s) aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Mix pumpkin with buttermilk. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pan. Fill cups half full with batter.
3. Bake for 20-25 mintues, or until a wooden toothpick inserted near center comes out clean. Place pan on wire racks for 10 minutes to cook. Remove cupcakes from pans. Cool thoroughly on wire racks. Frost with desired frosting. Makes about 24 cupcakes.
Devil’s Food Cupcakes
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
1 1/3 cups cold water
1. Preheat oven to 350 degree F. Grease and lightly flour two 12 cup muffin pans; set pan(s) aside. Stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
2. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared pan(s). Fill cups half full with batter. Bake for 20-25 mintues, or until a wooden toothpick inserted near center comes out clean. Place pan on wire racks for 10 minutes to cook. Remove cupcakes from pans. Cool thoroughly on wire racks. Frost with desired frosting. Makes about 24 cupcakes.
So my cupcake weekend turned into a cupcake week. I have been testing out Vanilla Cupcake recipes. The recipe I made tonight was actually a cake recipe which I made into Classic Vanilla Cupcakes. I have to admit that it is pretty good. The only thing I didn’t like was that I thought there was too much sugar in recipe. Next time I think I would reduce it by 1/3 cup. Remember I am just testing the cake with the frosting so I think once you add the frosting it will be too sweet.
The other recipe, Vanilla Bean Cupcakes, was my first attempt to make Vanilla Cupcakes. The orginal recipe calls for cake flour so instead I took 2 T of flour per cup which you can see in the recipe. I personally like the classic better but since I am a baker on a budget I’m sure if I had all the ingredients the Vanilla Bean recipe would have turned out better.
3 egg whites
1 1/2 cups all-purpose flour
3/4 teaspoons baking powder
1/4+1/8 teaspoon baking soda
6 T butter, softened
1 1/3 cups sugar
1 teaspoons vanilla
1 cups buttermilk
1. Allow eggs and butter to stand at room temperature for 30 minutes. Separate eggs and discards eggs yolks. Line 12 muffin cups. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among cups. (refrigerate remaining batter until ready to use.)
3. Bake in preheated oven 15 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks 10 minutes.
Makes 12-18 cupcakes
Yield: 18-20 cupcakes
For the Cupcakes
1 1/8 cup All Purpose Flour -2T and 1t
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1/2 + 1/8 cups whole milk, room temperature
2 large egg whites, room temperature
1/4 stick (4 tablespoons) unsalted butter, at room temperature
3/4 cups sugar
1 teaspoons pure vanilla extract
For the Cupcakes
1. Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.
2. In a large bowl, sift together the flour, baking powder and salt.
3. In a medium bowl, whisk together the milk and egg whites.
4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.