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March 19, 2008

Cupcake delight...

Lazy Sunday, wake up in the late afternoon
Call Parnell just to see how he's doing Hello? What up Pas!
Yo Sandburg, whats rocking?You thinking what I'm thinking? Narnia! Then it's happening!
But first, my hunger pangs are sticking like duct tape
Let's hit up Magnolia and mack on some cupcakes
No doubt, that bakery's got all the bomb frosting.
I love those cupcakes like McAdams loves Gosling
2, no 6, no 12 bakers dozen! I told you that i'm crazy for these cupcakes, cousin! *

The humble cupcake craze is a dose of wholesome frosted tasty heaven in a cup. It's led to trendy bakeries all over the world putting their own chic spin on the dessert and building a booming business. You can have your cupcake and eat it too...here are a few favorites from east to west:

NY:
Babycakes
Billy's Bakery
Little Cupcake Bakeshop
Magnolia Bakery
Sugar Sweet Sunshine

Chicago:
Cupcakes
Molly's Cupcakes
SF:
Citizen Cupcake
Kara's Cupcakes
Miette Patisserie
Sibby's Cupcakery

A favorite Cupcake blog is on the rise...Cupcakes Take the Cake.

*Have a few bites while you watch the SNL Narnia Rap. Or if you dare take the matter into your own kitchen, here's a recipe from Magnolia Bakery.

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

BUTTERCREAM FROSTING
1 c (2 sticks) unsalted butter, very soft
8 c confectioners' sugar
1/2 c milk
2 t vanilla extract
-
Prep:1. Preheat oven to 350 degrees. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.2. To make the cake: In a large bowl, on the medium speed of an electric mixer, 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. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack.3. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake.4. To make the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled.

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