BUTTERCREAM FROSTING

 

This is shaping up to be the week for Children and Adults.

While in the doctor’s office, I picked up the May issue of Country Living Magazine to find this lovely piece about buttercream frosting:

This article and a spend-over with friends’ children inspired me to try out the recipe below which I received literally YEARS ago from a friend. I believe that this recipe originally came from Magnolia Bakery in New York City. I used my “Mother’s Day” mixer which made the batter smooth and the clean-up really easy.

The kids said after our cupcake extravaganza was over, “This is just like a party.” To which I replied, “This IS a party.”

While my frosting did not spread to create the lovely formations shown in the Country Living piece, the cupcakes were delicious. Following the “Tips and Tools of the Trade” section of the article, I am buying a pastry bag this week.

Cupcakes Supreme – makes about 2 dozen cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool for 15 minutes.

Remove from the tins and cool completely on a wire rack before icing.

Buttercream Icing

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.)

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