Okay, so I realize my cooking skills are nothing to boast about. A simple pasta is beyond my culinary comprehension. However, one thing I love to do is bake. In my opinion, the world is divided into those who cook, those who bake, and those who do neither. Since I would hate for you to fall into the last category, I am going to provide you with a simple and foolproof cupcake recipe (courtesy of the Calgary Herald) along with my favourite variations!
Ingredients:
-2 & 1/3 cups (580 ml) all-purpose flour
-3 tsp (15 ml) baking powder
– 1 tsp (5 ml) salt
-2/3 cup (162 ml) unsalted butter
-1 & 1/3 cup (333ml) granulated sugar
-1 tsp (5 ml) vanilla extract
-3 eggs
-1 & ¼ (313 ml) cups milk
Classic Cupcake How-To:
Preheat oven to 250 F (180C) and line muffin tins with paper cupcake cups. Sift together flour, baking powder and salt. In a separate bowl, cream butter, then add sugar, mixing thoroughly. Add vanilla and eggs, beating until light and fluffy. Add dry ingredients to butter mixture alternately with milk (three dry, two liquid additions). Combine gently after each addition.
Pour batter into muffin cups, filling them about 3/4 full. Bake for 18 to 20 minutes, until lightly golden on top and a wooden skewer inserted in the middle comes clean. Remove from pan and cool completely. Frost tops of cupcakes and decorate as desired.
Variation: For a lovely lemon flavour, add one tsp finely grated lemon peel (no pith) and ½ tsp lemon extract and if you desire, add a couple drops of yellow food colouring to the cupcake mix.
Butter Cream Frosting Ingredients:
-3 cups (750 ml) icing sugar
-1 cup (2 sticks/250 ml) unsalted butter at room temperature
-A pinch of salt
-1 tsp (5 ml) vanilla
-Drop of food colouring if you wish
Butter Cream Frosting How-to: In a small bowl, using an electric mixer on low speed and beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth. Spread icing on cooled cupcakes with a knife. Makes about two cups, enough for at least 16 cupcakes.
And that’s all there is to it – enjoy and bon appetit!
