少少就夠 - Vanilla cupcake 食譜

Wyman 多年前在蘋果專欄提過買cupcake的氣憤經歷
他路經餅店被色彩繽紛的蛋糕吸引
滿心歡喜買了一個被名為'Cupcake'的蛋糕仔回家
當準備好好品嚐時
一口咬下去, 竟是實的的質地
他慨嘆餅店怎麼連muffin 與cupcake都分不清
破壞那一刻他對cupcake的期望

那一天我認識到兩者的分別
從此提醒自己做cupcake 一定要做出鬆軟的質地
雖然本身對cupcake 十分抗拒
怕了裝飾的buttercream icing
但見今次新娘子指定要有cupcake, 並將dessert table名為Cupcake Table
那就盡力去做吧

網上找到加入牛奶的這個食譜
既有牛奶, 蛋糕一定鬆軟
出到來有很香的牛油味, 質地軟綿綿

Vanilla icing同樣加入牛奶
打好後我們放入唧袋, 到現場才裝飾
怕別人跟我們一樣對icing 抗拒, 所以只唧了小小的一圈
怎知客人們盛讚icing 的味道及幼滑
哈哈, 我們真不懂反應

食譜修改自：http://www.foodnetwork.com/recipes/saras-secrets/magnolias-vanilla-cupcake-recipe/index.html
網站上附有影片指示做法

可做出24個cupcakes

材料:
Cupcakes:

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (227g) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Vanilla Buttercream:

1 cup (227g) unsalted butter, softened
6 to 8 cups icing sugar
1/4 cup milk
2 teaspoons vanilla extract

做法：
Cupcakes:

Preheat oven to 175 degrees.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Icing:

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.