*The Citrus,Coconut,and Vanilla Cupcakes are from the kitchen of Amy Johnson- 4th Ward. Thanks Amy!
1 ¾ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cups sugar
½ cup butter, softened
2 eggs
1 teaspoon vanilla
1 cup sour cream
Zest of 1 lemon
Zest of 1 lime
Preheat oven to 350 degrees. With a paddle attachment, beat the butter and sugar together until light. Beat in the eggs, one at a time. Add the vanilla, zests, and sour cream and beat until smooth. Finally, sift the dry ingredients directly into the bowl and mix well on a low-medium speed. Spoon the batter into muffin tin lined with papers. Bake for 15 minutes. Cool on a rack. Frost with Citrus Frosting.
Makes 16 cupcakes.
CITRUS FROSTING
4 ounces cream cheese, softened
3 cups powdered sugar
½ cup butter, softened
2 teaspoons lemon juice
2 teaspoons lime juice
With the mixer, combine 1 cup of sugar with the butter and cream cheese. Beat until very smooth. Next, add the rest of the sugar and salt and beat until smooth. Finally, add the citrus juices and beat on medium speed for two minutes or so.
From the Sara Voortmeyer
COCONUT CUPCAKES
¾ pound butter at room temperature
2 cups sugar
5 eggs
1 ½ teaspoon vanilla
1 ½ teaspoon almond extract
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
14 ounces shredded coconut
Cream Cheese Icing
Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and extracts. Add blended dry ingredients alternately with buttermilk; fold in half of the coconut. Fill muffin tins with batter; bake at 350 for 22-25 minutes. Allow to cool in pan for 15 minutes; remove to rack and cool completely. Frost with icing and sprinkle with remaining coconut. Makes about two dozen cupcakes.
CREAM CHEESE ICING
1 pound cream cheese at room temperature
¾ pound butter at room temperature
1 teaspoon vanilla
½ teaspoon almond extract
1 ½ pounds powdered sugar
Blend until smooth and frost.
From Barefoot Contessa
TRADITIONAL VANILLA CUPCAKES
1 cup butter, softened
2 cups sugar
4 eggs, at room temperature
1 ½ cups self-rising flour
1 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla
Cream butter until smooth, add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Combine flour and add in four parts, alternately with milk, beating well after each addition. Scoop into prepared pans; bake at 350 for 20-25 minutes.
Makes 2 dozen cupcakes.
From The Magnolia Bakery Cookbook
VANILLA BUTTERCREAM ICING
1 cup butter, softened
8 cups powdered sugar
½ cup milk
2 teaspoons vanilla
Blend until spreading consistency.
From The Magnolia Bakery Cookbook
CHOCOLATE DEVIL'S FOOD CUPCAKES
from the kitchen of Amy Knight- 4th Ward
¾ c. boiling water
¾ c. cocoa powder
6 oz. of butter
2 c. sugar
1 t. salt
1 t. vanilla extract
3 eggs
2 ½ c. flour
1 t. baking soda
1 t. baking powder
1 c. buttermilk
Ganache, (recipe follows)
Chocolate Buttercream Frosting, (recipe follows)
Preheat oven to 350 degrees. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Fill each cupcake paper 1/3 full, and then place a tablespoon of Ganache on top of the batter and cover Ganache with another layer of batter. Do not overfill cupcakes. Total batter and Ganache should only fill the cupcake papers 2/3 full. Bake for 20 to 25 minutes.
Let cool completely before frosting with Chocolate Butter-cream Frosting.
Ganache:
8 oz. chocolate
¾ cup heavy cream
2 T. sugar
2 T. butter
Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted and Ganache is smooth.
From: Martin Howard, New York, NY, Food Network
CHOCOLATE BUTTERCREAM FROSTING
1/4 c. (1/2 cube) butter, softened
2 T. milk
1 t. vanilla
2-4 T. baking cocoa
2 c. powdered sugar
Mix with an electric mixer until well blended and a good spreading consistency.
