The glory that is a cupcake! I’ve only recently come to appreciate these little bites of cakey goodness as mentioned here… I’ve been working to overcome my opposition and have set out on a cupcake quest this fall. I will create cupcake recipes (yes! plural! more than one!) that I love and that will satisfy the needs of the masses. Or at least the needs of me. 🙂 I’m still (at the time of this posting) working on my golden vanilla cupcake recipe, but I’ve create two other amazing recipes that will delight the sweet lovers in your life: Pumpkin Pie Cupcakes with White Chocolate Cream Cheese Frosting, and Blackout Cupcakes and Blackout Frosting. I won.
So my next adventure was a cupcake that would be a compliment to the wedding cake, as cuppies are still popular in wedding receptions. My only want: to make them taste like the cake just jumped into the little cupcake wrapper. I didn’t want the light and fluffy cupcakes that mom used to bring to the 1st grade classroom to celebrate your birthday. I wanted that thicker, denser, richer cake that you get if you had a slice right from the big cake itself. And white. I wanted a beautifully white cake as well. Picky, picky, Kara.
I tested and tested and tweaked and added this, and substituted that. And of course I used my favorite trick for a full fat buttermilk, adding half of a lime’s worth of lime juice to my measuring cup before filling it the rest of the way with my whole milk. 🙂 The texture that you get from this little trick is FABULOUS! It’s thicker and more of a “bite”. Does that make sense? Like I KNOW I’ve taken a bite of this cupcake, I didn’t just inhale it.
Part of the beauty of this recipe is that there is none of that greasy bottom problem that you see with many recipes. You know, where the bottoms leave a greasy pool in the cupcake tin and then are slick and slimy once removed? I don’t like having to use rice at the bottom of my cupcake liners (under the liner, placed right in the tin). Though that is a GENIUS trick and perfect for when the cupcakes are otherwise perfect as a recipe, it’s just too much effort for me. Some things are worth it, some aren’t. And we already went over my love/hate of cupcake recipes. As my eldest kiddo once said about his little brother (after a day of pure younger brother annoying) “I’m gonna stick to the love with him.”
Stick to love, friends. Stick to the love.
One of my favorite ways to portion cupcakes into liners (to be sure they are as equally filled as possible) is to use my cookie dough scoops. For this recipe I used my #18 scoop. What does #18 (or any other number inserted there) mean? It means how many scoops it requires at that portion to fill a 1 quart container. So 18 of these scoops (volumetrically) equals 1 quart. And if you think of it that way it’ll make more sense when you see the numbers lining up with nearly identical pictures of these on Amazon. The lower the number, the bigger the scoop. Here I not only filled it, but I heaped it a bit 😉
As I mentioned before these cupcakes are perfect wedding cupcakes as they are more dense like wedding cake, elegant, and rich. They almost have a sugar cookie taste to them, though you can easily alter the flavor by adding different extracts like lemon or almond. Get creative, and make awesome sweets!
And as for the beautifully white frosting atop those cuppies, you can get the recipe HERE.