Monday, November 15, 2010

Vanilla Cupcakes

By: Patty Loanzon of Heny Sison Culinary School

Vanilla Cupcakes
Transform this simple treat into a masterpiece by adding your choice of ingredients. But, of course, they are great eaten plain too!

Makes about 18 pieces  Prep Time 10 to 15 minutes  Baking Time 20 to 25 minutes

1 cup all-purpose flour
2 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter
1¾ cups granulated sugar
4 eggs, separated
2 teaspoons vanilla extract
1 cup fresh milk

1  Preheat oven to 375˚F. Line a muffin pan with paper cups.

Combine flours, baking powder, and salt in a bowl. Set aside.

In a mixer with a whisk attachment, beat butter and sugar until light and fluffy.

4  Add egg yolks one at a time. Pour in vanilla.

5  At low speed, alternately add the dry ingredients and milk, starting and ending with the dry ingredients.

6  In another bowl, beat egg whites until stiff but not dry and gently fold into the batter.

7  Scoop into muffin pan and bake for 20 to 25 minutes or until center of each cupcake is springy when lightly touched.

Selling tips: Try these ideas!
•  Tiramisu Cupcakes: Mix about ⅓ cup instant coffee with 1 to 2 tablespoons Marsala (or other coffee liqueur) and ¼ cup sugar to make coffee syrup. Pour some on each cupcake and poke the center so it’s easily absorbed. Top each with whipped cream cheese (1 cup cream cheese with ⅓ cup confectioners’ sugar and 1 cup whipped cream).

•  Tres Leches Cupcakes: Mix 1:2 ratio of heavy cream and condensed milk, thin with a little amount of evaporated milk, and pour into each cupcake. Top with whipped cream and fruits.

•  Laced Strawberry Cupcakes: Make simple syrup (a 1:1 ratio of sugar and water) until sugar is dissolved. Cool and add 1 to 2 tablespoons Grand Marnier. Brush on each cupcake. Then whip whipping cream and gently fold in chopped fresh strawberries; pipe over each cupcake and decorate with white chocolate shavings.

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