Prepping for this Saturday.

4 Oct

This Saturday, I will be making refreshments for my Sunday School class. These are the recipes that I will use:

Baa Baa Vanilla Cupcakes – makes approximately 30 cupcakes

  • 1 3/4 cups cake flour
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, cut into pieces at room temperature
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners
  2. In a medium sized bowl, combine the two flours and the baking powder. Stir to ensure that the ingredients are mixed.
  3. Cream butter in a large bowl on medium speed with an electric mixer for 2-3 minutes.
  4. Add the sugar to the butter, mixing well after each cup.
  5. Add each egg separately, mixing well with the mixer after each addition.
  6. Add the vanilla to the milk. Alternate adding the dry mixture and the milk to the egg-sugar-butter mix. Mix well after each addition on medium speed so that the mixture is uniform.
  7. Fill the cupcake liners with 1/2 – 3/4 of batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  8. Allow the cupcakes to cool for 5 minutes in the pan and then transfer to a wire cooling rack.

This is from http://baabaacupcake.blogspot.com/2009/08/welcome-to-my-garden-vanilla-cuppies.html I chose this recipe because she said it was really good. Hopefully, I will be able to make it as good as she does.

Vanilla Buttercream

  • 2 sticks butter, room temperature
  • 4 cups (approximately 1 lb) confectioner’s sugar
  • 1 tsp vanilla
  • 1-2 T milk
  1. In a medium bowl, cream the butter until light and fluffy.
  2. Add the confectioner’s sugar 1/2 cup at a time to the butter.  Beat until combined, and then mix on high speed for 15 seconds to keep the frosting nice and fluffy.
  3. Once all of the sugar has been mixed into the butter, add the vanilla.  Mix until well combined.
  4. Add the milk 1 tablespoon at a time until you achieve a desired consistency for spreading.

http://baabaacupcake.blogspot.com/2010/10/pomegranate-molasses-cupcakes.html I plan to tint this with green.

Chocolate Cupcakes

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2/3 cup vegetable oil
  • 2 cups water
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  3. Bake in the preheated oven for 25 minutes. Allow to cool.

http://allrecipes.com/Recipe/Chocolate-Surprise-Cupcakes/Detail.aspx This is the only chocolate cupcake recipe I will ever use. It tastes good even without the cream cheese inside!

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II-2/Detail.aspx

🙂

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