EATING
Love is...Cupcakes!
Allison McDaniel, Associate Editor
What kid doesn’t like cupcakes? Cupcakes are tiny, just the right size to fit in little hands and they don’t have to share if they don’t want to. The good thing too is if you make a variety, they may get to eat more than one.
Over the past several years, adults have also discovered the wonderful world of cupcakes, and like adults, kids can also enjoy some of the hidden benefits such as portion control. The key to portion control is using the right size container to bake them. Sizes of containers can be as small as the diameter of a quarter which means you don’t have to worry about having them eat too much of the sweet stuff.
This month’s installment will feature a basic cupcake recipe that can be modified to make into all kinds of yumi flavors. You can go from vanilla to chocolate in a matter of one addition of good cocoa, or if you like lemon, the addition of lemon zest and fresh lemon juice instead of vanilla is all you need. Fresh strawberries added to the mixture makes for a wonderful creation too of if you want to get real creative, try removing a little of the center of the cupcake and pipe in other flavors.
A good tip to remember when baking cupcakes is to be sure not to overcook. A simple touch test or the insertion of a toothpick in the center will render a perfect cupcake every time. For a variety of sizes in liners and baking pans, you can visit your local craft store or try resources online. So let’s get in the kitchen...I can smell them now!
Basic Vanilla Cupcake
- 2 ¾ cups cake flour
- 1 Tablespoon baking powder
- ½ cup baking soda
- 1 ½ cup softened unsalted butter
- 1 1/8 cup sugar
- 2/3 cup whole milk
- 1 teaspoon pure vanilla extract
- 3 large whole eggs, plus one egg white
Technique
Preheat oven to 350-degrees.
In a large bowl, whisk together the flour, baking powder, salt and baking powder. In a separate large mixing bowl (stand mixer works well), cream butter adding sugar in 4 parts, beating until fluffy in between each addition. In another bowl mix together, milk, vanilla and eggs until well blended; do not over-blend. On medium speed add flour and milk mixture alternating, ending with the flour mixture. Beat until well-blended after each addition. After the final flour addition, beat an additional 3 minutes. Mixture should be like light feathers.
Spoon into baking pan (muffin tin) that has been lined with cupcake liners, filling ¾ full. Bake until done. The baking time will vary depending upon the size of the cupcake chosen. Remove from oven and allow to cool completely before frosting with your favorite flavor.
Yumi!!!
