I just got back from a great trip to Santa Monica and parts of the Central Valley with Pom Wonderful. I had a fantastic time, and will tell you all about it soon.
In the meantime, I am going to tell you about these cupcakes that I found from Shauna Sever. Admittedly, they are not the most gorgeous of cupcakes. These days, cupcakes are bite-able works of art. Tons of frosting, sprinkles, glitter, and fondant embellishments glam up most cupcakes. The problem that I have is that a lot of time, they are disappointing when you bite into them. The flavor is lack luster compared to what they look like. This cupcake is the opposite of that. Simple and delicate to look at and absolutely delicious all around. I sent these to work with my husband for someone’s birthday and he came back with glowing reviews. Despite the absence of piles of frosting and sprinkles.
This recipe seems a little odd, and I know that it is not the typical way that I make a cake batter. But trust that it will work out and you will be generously rewarded. When making the icing, start to make it after the cupcakes have cooled completely. It is more of a glaze, and you have very little time to work with it before it begins to harden. I think that if it does start to, you could put it back on the stove over very low heat. But I have not tried that, so I am just making an assumption.
Also, I am teaching a BreakOut Session over at Clickinmoms right now. I share how I have grown this blog and how I have made an income from this webspace. It was a labor of love for me to write, and I am very proud of it. If you are into photography and want to learn more, Clickinmoms is a wealth of information. Hope to see you there!
1 egg yolk
1 teaspoon vanilla
1/2 cup plus 2 Tablespoons buttermilk, room temperature
1 1/2 cups cake flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup brown sugar
5 Tablespoons butter
1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla
1 cup powdered sugar
In a large measuring cup, whisk together eggs, egg yolk, vanilla, and buttermilk. Set aside.
In the bowl of an electric mixer, whisk together flour, sugar, baking powder, and salt.
Mix the dry ingredients on low speed. Cut the butter into small pieces and drop into the running mixer.
Run until the butter is worked in and looks like it has been incorporated.
Slowly pour the buttermilk mixture into the flour. When all of the liquid has been added, raise the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
Bake the cupcakes in a muffin tin lined with paper liners in a preheated 350 degrees for 20 to 35 minutes. Let cool in the pan for 10 minutes, then cook completely on a wire rack.
To make the icing, put brown sugar, butter, and salt in a medium saucepan.
Melt over medium heat. Bring the mixture to a boil and add milk and vanilla. Boil for 3 minutes, stirring occasionally.
Add the powdered sugar all at once and beat with a wooden spoon or spatula until the icing is thick and smooth.
You do not have a lot of time with this icing, so work quickly. Dip the tops of the cupcakes into the icing. Roll them around a little to smooth out the icing and make sure you cover the whole top. Let dry on a rack.