I have been having somewhat of a bakers block recently when it comes to coming up with cupcakes. Some things have been on my list for quite a while to make, but I just haven't gotten around to trying them. Besides, shouldn't I be using the dozen plus cupcake/cake books that I own?
I decided for another recipe out of my All Cakes Considered book. I really liked the pound cake that I made from it for my dinosaur cake. This time I chose a brown sugar pound cake. I changed it a teensy bit and turned it into cupcakes. I also used the recipe to make a cake, so I am not sure how many cupcakes this would make. Probably several dozen....
Brown Sugar Pound Cake - Adapted from All Cakes Considered
- 2 sticks unsalted butter (1 1/2 cup) - room temperature
- 16 ounces light brown sugar
- 1/2 cup sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup milk
- 2 tablespoons vanilla
- Preheat oven to 350 F. Line cupcake tins with paper liners.
- Add the flour and baking powder in a small bowl. Set aside.
- Cut the butter into tablespoons and cream the butter on medium speed until light and fluffy in a large bowl. This will take several minutes
- In a small mixing bowl, add the sugars together and combine them with a whisk.
- Slowly add the sugar mixture to the butter while mixing on medium speed. Keep on mixing until the sugar has been incorporated into the butter.
- Add the eggs one at a time. Mix well after each addition.
- Add the vanilla to the milk.
- Alternate adding the dry mixture and the milk-vanilla mixture to the butter-egg-sugar bowl. Mix well on low speed after each addition. Once everything is added, mix on high speed for about a minute to get the mixture homogeneous.
- Pour the batter into the cupcake liners, filling it about 2/3 full. These cupcakes will not rise all that much.
- Bake for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Allow the cupcakes to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
These would be good without any frosting and a dusting of powdered sugar on top. I went with Wilton's vanilla buttercream. I know that my mom is going to frown when she reads the recipe because it uses shortening, which is not the greatest for your arteries. I did have some left in the pantry and it does give the icing a nice consistency. However, you can just substitute butter for shortening.
Wilton's Buttercream - makes about 3 cups
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 teaspoon vanilla
- 1 pound confectioners sugar (approximately 4 cups)
- 2 tablespoons milk
- Add the shortening and butter to a large bowl (or bowl of a standing mixer)
- Mix on medium speed until they are combined. It will be a sticky mess if you use the shortening.
- Add the vanilla and mix well.
- Slowly add the confectioner's sugar 1/2 cup at a time. Mix well after each addition. After every two additions, aerate the frosting by kicking up the mixer speed to high for about 10 seconds.
- The mixture may look dry after all the sugar has been added. Add the milk and keep on mixing and it will become nice and smooth.
- According to Wilton, this frosting can be stored in the fridge for 2 weeks in an airtight container. Simply get out your mixer and fluff it up before using it again.