wanted: part iv

April 26, 2011
Wanted:  a backyard crammed with banana trees so I'd never run out
Wanted:  a part-time job here... truthfully.
Wanted:   this (in camel.)  You know, because it's a necessity.
Wanted:  a kitchen lit brightly with a lot of windows
Wanted:  an entire pan of brownies
Wanted:  a pantry that automatically re-stocks itself with my TJ's faves...

These for instance, are an essential good in my household.
Admittedly, they aren't the prettiest of dried fruits.  They are, however, the most delectable thing you may ever put in your mouth.  I wouldn't lie.

tale of the double cupcake flop

See that sweet little cupcake?

That vanilla cupcake with a vanilla buttercream frosting that was intended to sweeten the day of friends at work?

We're all friends here, right?  I've been compelled to come clean.  Here it is...

It all began with my first batch of cupcakes.  Battle of the Cupcake Round I.  I didn't want to use my regular cupcake recipe.  No, I wanted something a bit different.  Hey! I'll make some using sour cream instead of milk!  Yeah, that's the ticket.  Fast forward to the "scoop-into-liners-phase" and I happened to catch a whiff of the batter.

Not. So. Pleasant.

The culprit?  Old sour cream.

Moving on to  Battle of the Cupcake Round II.  I'm a seasoned pro at this now.  Whip my butter, add my vanilla, little bit of baking powder, flour...  Yep, looks just right.  Fast forward again to the "sample-my-precious-cupcake-before-I-give-them-all-away-phase" and Pete's reaction?

Wow! The frosting on these corn muffins is really tasty!  

For a treat that's meant to be sweet, goodness-gracious-man-alive!,  add the SUGAR.  Oops.

For all that is good in this world, if you intend to make someone's day with these cupcakes, don't do as I did.  Follow this recipe.

Vanilla Cupcakes with Buttercream Frosting
For the cupcakes:

1 stick unsalted butter at room temperature
1 3/4 cups sugar
3 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 cup buttermilk 

Preheat oven to 350 degrees and grease or line a cupcake pan with paper liners.  Cream together butter and sugar. Beat in eggs one at a time. Add vanilla, salt, and baking powder.

Add flour in three batches, alternating with the milk. Mix until batter is smooth with no lumps, but don't over beat. 

Divide batter evenly among cups, and bake for 18- 20 minutes or until tops are just golden and toothpick inserted into center comes out clean. Cool on rack to room temperature before frosting.

For the frosting:
1 c  unsalted butter at room temperature
2 1/2 c confectioners sugar
2 tsp vanilla

Whip the butter (in the bowl of an electric mixer using the whisk attachment) until fluffy.  Add vanilla, then slowly add sugar until smooth and creamy.