Cupcake and frosting recipes Hutchings Career Center culinary arts students used in class recently
Classic Yellow Cupcakes Makes 6 jumbo, 12 regular or 48 mini cupcakes
Ingredients: 1-1/2 cups all purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk
Baking instructions: Preheat the oven to 350 degrees. Line one jumbo, one standard, or two mini muffin tins with cupcake liners. (for mini you can spread mini cupcake liners out on sheet trays.) Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about two minutes. While beating, gradually pour in the butter and then vanilla. While mixing slowly, add half the flour, then all the milk, and finish with the rest of the flour. Take care not to over mix the batter. Divide batter evenly in the prepared muffin tins, about 1/3 cup batter per liner for regular, about two teaspoons batter per liner for mini. Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes for jumbo, 23 minutes for standard or 15 minutes for mini. Cool on a rack in the pan.
Peanut Butter Frosting Makes 2 cups
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup smooth peanut butter 1 (8-ounce) package cream cheese, at room temperature 4 cups confectioners¹ sugar 1 tablespoon milk
Directions: Beat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth, mix in the milk and continue to mix until it reaches a good spreading consistency.
Basic Buttercream Frosting
Ingredients: 1-1/4 cups sugar 5 large egg whites 1-1/2 teaspoons freshly squeezed lemon juice 1/4 teaspoon cream of tartar Pinch of fine salt 1-1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
Directions: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl and by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to touch and the sugar dissolves, about one to two minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is silky smooth and spreadable.
Chocolate Ganache Frosting Yield: 12 regular cupcakes
Ingredients: 8 ounces semisweet chocolate, finely chopped 3/4 cup heavy cream
Directions: Put chocolate in a medium heat-proof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about five minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in one of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand a minute or two, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.
Source: Chef Jeanie Newton, Hutchings Career Center culinary arts instructor