P.S. Okay. I've never done this "Wordless Tuesday" thing before and I don't think I'm going to do it again. But today, I just don't feel like talking much. Sorta really stressed about about finding a job, ya know? Hmph. It's a lot harder than I thought...
P.P.S. By the way, these cupcakes were for a bridal shower favor. I used a new cake recipe from Martha's Baking Handbook and they turned out pretty good. Amanda from slow like honey suggested it to me (when I realized I had the recipe right in my bookshelf!) The cake was light and moist -- yes, but I felt that I could taste the eggs a lot. I don't really like eggy. But other than that, it was pretty darn tasty!
P.P.P.S. I do realize that wordless tuesdays means this post should be wordless. Hehehe. Apologize for the use of words. I'm done now!
P.P.P.P.S. Oh but you need to see the recipe, don't ya? Here it is!
Yellow Butter cake
makes about two-three dozen
recipe from Martha's Baking Handbook (but cited from Slow Like Honey)
2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tbsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1 tbsp. dark rum (optional)
1 1/4 cups milk
Preheat oven to 350 degrees. Line cupcake pans with liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. If you are using the rum, add it in here. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between the prepared pans. Bake until cupcakes are golden brown and a cake tester inserted into the center comes out clean, 15 to 17 minutes. Make sure to check with a cake tester! Transfer pans to a wire rack to cool before icing.
Cream Cheese Frosting
for two-three dozen cupcakes
1 stick unsalted butter
1 8oz Philly's Cream Cheese Bar
4 cups sifted confectioner's sugar (really important that you sift!!)
1 tsp pure vanilla extract
food coloring (optional)
In the bowl of an electric mixer, cream butter and cream cheese together until smooth. Add vanilla extract and one cup of sifted confectioner's sugar and beat until smooth. Add remaining sugar, one cup at a time, beating until smooth each time. Mix in drops of food coloring, if desired.
I'm not too good at this wordless thing, eh? :P