Tag Archives: frosting

The Thing With Buttermilk…

I almost never, ever have buttermilk lying around.  When I need it for baking, I do the cheat thing (milk + a tablespoon or two of white vinegar, and let it sit for 10 minutes before using).

Then I decided it was time to (wo)man up and buy some real buttermilk so I could make some legit oven-fried chicken (I promise the recipe is coming soon).  Yeah, ‘MURICA!  (Sorry, “real buttermilk” sounded very all-American-apple-pie to me)

But now I have half a quart left of buttermilk sitting in my fridge.  I don’t like pancakes, and I don’t want to make any more oven-fried chicken, so I thumbed through some cookbooks and decided to whip up some cupcakes.

While the cupcakes were baking, I realized I didn’t have any butter or cream cheese to make any sort of frosting.  Awesome.  We all know that cupcakes without frosting is just really sad, plain muffins.  I surveyed my refrigerator and saw half a pint of whipped cream.  So… that’ll have to do.  And, from experience, when working with whipping cream (I prefer a hand mixer to a stand mixer), cover your bowl with a cloth on one end, so it doesn’t look like someone sprayed white paint everywhere.

The great thing about this combination, which really was just a way for me to use up some perishable ingredients in my refrigerator, is that the flavors are very mild and not very sweet.  So basically I can eat this for breakfast.. right?

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Buttermilk Cupcakes & Whipped Cream Frosting
Makes 1 dozen cupcakes

Ingredients for the cupcakes:

1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1 large egg
3/4 cup buttermilk
1/2 cup (8 tbsp.) butter, softened to room temperature*
1 1/2 tsp. vanilla extract
1 cup white sugar

Ingredients for the frosting:

1 cup whipping cream, straight from the refrigerator
2 tbsp. light corn syrup
1 1/2 tsp. vanilla extract

Line a cupcake tin, and preheat the oven to 350 degrees.  Combine the flour, salt, baking powder and baking soda.  In a large bowl, cream the butter and sugar until fluffy, then beat in the egg and vanilla extract.  Alternate mixing in the dry ingredients with the buttermilk (I like to pour 1/3 in at a time) on low speed.

Use an ice cream scoop to fill the cupcake tin 2/3 of the way full.  Once it’s in the oven, turn down the heat to 325 degrees, and bake for 20 minutes, or until a toothpick inserted in the middle comes out with a few crumbs attached.

After 10 minutes of resting in the cupcake tin, place each cupcake on a wire rack.  Let cool completely before frosting (unless your ultimate goal is for your cupcakes to look like a runny mess).

To make the frosting, combine all the ingredients in a large bowl and beat, slowly increasing the speed to high.  Beat for 5 minutes or until soft peaks form.  I dolloped mine straight onto the cupcake and used the back of the spoon to spread it around – I love the homemade-look for cupcakes; I think they taste better, but that could just be purely psychological.

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* If you are super short on time or you decided to bake on a whim, and didn’t have any time to let the butter soften to room temperature, nuke it at the lowest power for 2 minutes.

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Party in the Kitchen!

Stop and take a look.

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Have you seen anything quite so awesome in recent memory?  It’s like a unicorn ate fairy dust and pooped it out, but in the most awesome way possible.

These are Funfetti Whoopie Pies, from Yammie’s Noshery.  My friend Lei turned me on to these after sort of hinting that it would be super sweet to have someone make these on their days off.  Cough.

So of course I had to make them, because 1) they ask for lots of butter, 2) they ask for imitation butter flavor, and 3) SPRINKLES.  Everywhere.  Even though I always make fun of Sam for ordering rainbow sprinkles on top of his ice cream (because let’s get real, they don’t add any special flavor), I love them on cookies.

Here’s the recipe:

Funfetti Whoopie Pies

Cookies:

2 sticks softened butter
1 1/4 cup sugar (I modified this by only using just under 1 cup, since I didn’t want it too sweet)
2 teaspoons vanilla
1 teaspoon imitation butter flavor
1 egg
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles (I used the long kind)
More sprinkles for rolling (I used the little round kind)

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Beat the butter and sugar on high speed for about 5 minutes or until fluffy. Add the vanilla, butter flavor, and egg. Beat until well combined. Sift in the flours, soda, and salt. Mix to combine. Stir in the sprinkles. Chill the dough. If you’re in a hurry, throw it in the freezer. I put it in a gallon Ziploc bag and pounded it down flat so it would get cold faster. Preheat the oven to 375º. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled. Bake about 7 minutes.

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Keep the remaining dough in the freezer while the others are baking. They will flatten out as they bake and puff up a little when they’re done. Sandwich cooled cookies together with filling if desired (recipe below).

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Seriously, these cookies are good enough without the filling.  I’m honestly not a huge fan of the frosting, since I don’t like any type of frosting, but I’ll probably try to create my own sometime.

Filling:

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the little round ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don’t be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

If you don’t have a stand mixer, your arm will probably get pretty tired (and not to mention you’ll probably start to get bored after a few minutes) from using a hand mixer, but it does work just as well.  And if you don’t have any pastry/piping bags or fancy icing tips, you can just use a large Ziploc bag and snip one of the corners off.

And there you have it.  The most fun you can have with food, sans alcohol.

P.S. Make sure you don’t spill half the container of little round sprinkles.  Not that I’m telling you from experience or anything..