Wednesday, January 27, 2010

4th of July Cupcakes

Drop the batter by the tablespoonful into the cupcake liners. Some we swirled with a toothpick. 

Fork the frosting, I did the same thing...tinted some of the frosting red and some blue. I put the blue and red frostings up the side of my icing bag and the white in the middle.toothpick and others we left as is. Both looked really neat on the inside.

Batter for 12 regular cupcakes, 9 big-top cupcakes, 6 extra-large cupcakes, or 42 mini-cupcakes

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 cup sugar
• 1/2 cup canola or corn oil
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Batter for 24 regular cupcakes, 18 big-top cupcakes, 12 extra-large cupcakes, or 72 mini-cupcakes

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 cup canola or corn oil
• 2 teaspoons vanilla extract
• 1 cup sour cream

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the egg and yolk (or eggs, for the larger quantity) and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, fruit, or other flavorings.


• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 tablespoons vegetable shortening, such as Crisco, at room temperature
• 1/8 teaspoon salt
• 2 1/2 cups powdered sugar
• 5 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper cupcake liners.

Fill each paper liner with a scant 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.

Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.

Make The Frosting. In a large bowl, using an electric mixer on low speed, beat the butter, vegetable shortening, and salt to blend them. On low speed, beat in the powdered sugar, cream, vanilla, and almond extract until smoothly blended, then beat on medium-high speed for 1 minute to lighten the frosting.

Using a thin metal spatula, spread about 2 tablespoons of frosting evenly over the top of each cupcake.

The cupcakes can be covered and stored at room temperature for up to 3 days.

1 comment:

  1. Hi
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