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This
recipe is for cupcakes, but there is also a 3-layer cake
variation.
Buttercream icing will seduce you with its creamy rich flavor
yet light airy quality. The buttercream recipe is actually very
simple.
Tip 2110 can be ordered from www.wilton.com.
They also
have a complete line of candy-making supplies and
cookie cutters
or you can look for baking items at www.kitchenkrafts.com.
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Vanilla Cake Batter
2 3/4 cups cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 3/4 cups fat-free milk
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Buttercream
3/4 cup granulated sugar
1/2 cup water
1/4 cup meringue powder
2 teaspoons all-purpose stabilizer
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 teaspoon salt
1 1/2 cups unsalted butter
2 teaspoons all-purpose stabilizer
1/2 cup unsalted butter
1/2 cup confectioners' sugar
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1. Batter:
Sift the flour, baking powder and salt onto a plate.
2. In a large bowl,
cream the butter and sugar with a mixer on
low
speed. Beat in eggs, one at a time just until blended. Add
in
the vanilla and continue to beat for at least 1 minute.
3. Beat in 1/3 of
the sifted flour then 1/2 of the milk. Add in another
1/3
flour, and then the rest of the milk. Finish by beating in the
rest
of the
flour. Wash beaters.
4. Cupcakes:
Line two 12-cup muffin tins or two 24-cup mini-muffin
tins with paper liners. Fill 1/2 full
by using 2 dessert spoons. Bake in
preheated
350
oven 12-17 minutes.
3-Layer Cake Variation: Grease three 8-inch cake pans. Divide
batter into pans. Shake to release bubbles. Bake in
preheated 350°
oven 30 minutes.
Leave in baking pans to cool completely. Invert
the cakes onto a cooling rack.
5.
Buttercream:
Heat 3/4 cup sugar and water just until sugar
dissolves. Cool to 70°
, pour into medium stainless bowl.
Measure in meringue powder and beat
with electric beater
until stiff peaks form or tips stand
straight when beaters are
lifted. Beat in the first 2 teaspoons
stabilizer,
then
vanilla.
6. Measure the 3
cups confectioners' sugar and salt into a sifter.
7. Use a spatula to
spoon meringue into an extra large bowl.
8. On medium speed,
sift in about 1/2 cup sifted sugar at a time,
beating well after each addition. Beat in 1 stick (1/2
cup) butter
at a time, stopping at and including
the third stick. Beat in last
2 teaspoons
stabilizer. Beat in last 1/2 cup butter, then sift and
beat
in the last 1/2 cup confectioners'
sugar.
9. Piping
Icing for cupcakes: Prepare
a piping bag with a
number 22 decorating tip for mini-cupcakes and a
number
2110
for regular cupcakes. Pipe frosting in a circular pattern
ending
with a point in the center. Decorate with cherries.
Icing Cake:
Ice cake, then make 6 swirls around edges with
Number 2110 piping tool. Gently press sliced almonds onto
cake
top and sides but not swirls. Top with strawberry slices.
For
a change, ice and then top with pansies.
Hint: During the summer, keep half of the buttercream in the
refrigerator
while piping the other
half, as the heat from your
hands will soften it
quickly. With this in mind, butter is
easier to work with at about 67°
.
Makes 2 dozen cupcakes or 1 three layer cake
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