Cupcakes from The Magnolia Bakery Cookbook
24 regular cupcakes / 350 degree oven (I got more like 36!)
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 22-25 minutes until a cake tester comes out clean.
Citrus Curd from MarthaStewart.com
4 large egg yolks
2/3 cup sugar
5 tablespoons freshly squeezed citrus juice, strained
5 tablespoons unsalted butter, cut into small pieces
7 tablespoons heavy cream
2 teaspoons powdered sugar
1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.
2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.
3. Whip together cream and powdered sugar until stiff peaks form.
4. Fold cream into the chilled curd.
Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon vanilla
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar and the vanilla. Beat until combined
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like
Assemble (OR in the words of Nice Friend S "Field Dressing Your Cupcakes")
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of curd.
3. Replace top.
4. Frost with frosting.
5. Decorate as you wish. (Chockylit suggest using zest!)