Sunday, May 10, 2009

flower cupcakes and strawberry cream cheese frosting

mmm yum. Drooling yet?

I made these vanilla cupcakes with strawberry cream cheese frosting. I hope they're good, we'll find out tonight at my family's dinner. BBQ of course. The guys are cooking!

Here's the recipe for the cupcakes:

Flower Cupcakes
Adapted from Ina Garten
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
2 2/3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners’ sugar, sifted
1 1/4 teaspoons pure vanilla extract
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, two at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

The frosting was one stick of butter and one 8 oz cream cheese package, softened. I mixed it together until it was fluffy, then added 2-3 cups powdered sugar slowly. I also added pureed frozen strawberries with the syrup, about 1/2 cup or so, maybe 3/4. It's a bit runny, so I may have to mess with it a few times before it's perfect. Darn! :)