Oh, Sugar Sugar

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

1.  Preheat oven to 350 F.  Line cupcake tins with paper liners.
2. Add the flour and baking powder in a small bowl.  Set aside.
3. 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
4. In a small mixing bowl, add the sugars together and combine them with a whisk.
5. 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.
6. Add the eggs one at a time.  Mix well after each addition.
7. Add the vanilla to the milk.
8. 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.
9. Pour the batter into the cupcake liners, filling it about 2/3 full.  These cupcakes will not rise all that much.
10. Bake for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
11. Allow the cupcakes to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

This recipe makes a fabulous pound cake.  Brown sugar is an ingredient that definitely isn't used enough (although it is used in my Guinness Cupcakes). 

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

1. Add the shortening and butter to a large bowl (or bowl of a standing mixer)
2. Mix on medium speed until they are combined.  It will be a sticky mess if you use the shortening.
3. Add the vanilla and mix well.
4. 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.
5. 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.
6. 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.

  

I made swirls with a Wilton 1M tip and sprinkled some pearlized jimmies that my aunt got me for my birthday.  I must say, if you want a lot of cupcake and baking related gifts, start a cupcake blog :):)