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Friday, January 30, 2015

Sprinkles Vanilla Cupcakes

I had a guest in my kitchen with me the other day.  I had asked her what she wanted to bake with me thinking cookies or maybe cupcakes.  Well cupcakes is what she requested.   Vanilla cupcakes to be exact.  So I started looking for a good recipe.  Now for a little history here.  Have you ever watched Cupcake Wars on the Food Channel?  One of the judges on the show is Candace Nelson.  She is the owner of Sprinkles cupcake bakery.  They actually like to say the first cupcake bakery.  On one of our trips to California I found her bakery in Palo Alto.  I had to try them and they are really good.  One main difference from the cupcakes we are use to around here is that there isn't the big glob of icing on top.  And they are decorated very simply.  I think you will enjoy these cupcakes.  They are easy to make and taste wonderful.  If you want to try an original Sprinkles cupcake there is a bakery somewhere in Atlanta.  So now for the cupcakes.

My guest chef in the kitchen decorated all these beautiful cupcakes.

 The recipe called for the butter, eggs, and sour cream to be at room temperature when they are used.  So it takes a little planning to get started.
 Start with 1 1/2 sticks of softened butter in a mixing bowl.
 1 1/2 cups sugar. Beat those well until it is nice and fluffy.  You want to add some air to the batter by beating it for a couple of minutes.
 We got a little ahead of ourselves and forgot to take a picture of the three eggs, add them one at a time and beat after each.  Then add 2 teaspoons vanilla.
 1/2 teaspoon almond
 1 1/4 cup sour cream
 2 1/2 cups cake flour.  To make your own cake flour 1 cup of all purpose flour to 2 Tablespoons cornstarch. Add a little at a time and mix well after each addition.
 1 teaspoon baking powder
 1/2 teaspoon baking soda.  And as my helper reminded me that always look at the label to make sure you are getting the right one.  She's so smart.
 1/2 teaspoon kosher salt
 Isn't that a pretty batter.  Line your muffin pan with cupcake liners and then fill 2/3 full.  Place in a preheated 350 oven.  Bake for 14-18 minutes.  Make sure to test the cupcakes to see if they are done.
 These are the ingredients for the icing.  You can make it while the cupcakes are baking and cooling.
 Starts with 2 sticks softened butter
 1 teaspoon cream.  Also add 1/8 teaspoon salt
 2 teaspoons vanilla
 1 1/2 teaspoon vanilla bean seeds.  I have that vanilla bean paste that is full of the seeds that I used.  It smells so good.
 We decided to tint the icing purple.  It turned out a really pretty color.
 Then you can ice the cupcakes and decorate them to your liking.

 My little helper in the kitchen today.  I hope she had fun.
Doesn't that look yummy?

Sprinkles Vanilla Cupcake Recipe
3/4 cup softened butter
1 1/2 cups sugar
3 eggs at room temp
2 teaspoons vanilla
1/2 teaspoon almond extract
1 1/4 cups sour cream at room temp
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Frosting recipe
1 cup softened butter
3 1/2 cups confectioners sugar
1 teaspoon cream
2 teaspoons vanilla
1 1/2 teaspoons vanilla bean paste
1/8 teaspoon salt

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