1. Don't trust anyone that buys frozen seafood
2. Don't try recipes you haven't tested before on guests
Well, I broke number 2 this past weekend, I hope she forgives me. A few week ago I was on the LA Times website, poking around the food section when I came across an article: 83 recipes for your favorite restaurant dishes. My first thought was, "yeah, right these aren't going to taste anything like the originals". One recipe in particular caught my eye.
The recipe was for those heavenly vanilla cupcakes from Joan's on Third. For those unfamiliar with Joan's, it's one of the best places for lover's of gourmet food in the city - visit immediately! I was cooking Sunday dinner for my family and decided I'd make the recipe for the first time for dessert. A big no, no in my family since I would be tasting the final product for the first time with my guests. I decided that I would make homemade ice cream in addition to the cupcakes (merely a precaution in case the cupcakes ended up tasting like crap). The recipe that the Time's provided appeared too simple to end up tasting any good. I will be the first to say I was oh so wrong. I whipped that batter together so fast your head would spin. I popped them in the oven and within a matter of minutes the kitchen was smelling - to take a term from the Campbell's soup dictionary - M’mm M’mm Good!
Within 20 minutes I had the most beautiful vanilla cupcakes I'd ever made. I used the frosting recipe the Time's provided as well and the finished product was to die for. I enjoyed them and more importantly my guest did too. I plan on making them for my annual Halloween party with orange frosting instead. At 456 calories a pop I won't be pigging out on these. Although they aren't the healthiest cupcakes they are the some of the tastiest! I'm willing to workout to enjoy one of these. The recipe & nutrition information is listed immediately below along with photos of the finished product. Enjoy!!!
Servings: 12
Note: Adapted from Joan's on Third
Cupcakes
1 1/4 cups plus 2 tablespoons (5.84 ounces) flour
1 1/8 teaspoons baking powder
Heaping 1/4 teaspoon salt
1/2 cup milk
3/4 teaspoon vanilla extract
1/4 pound (1 stick) butter, at room temperature
1 cup (7 ounces) sugar
2 eggs
1. Heat the oven to 350 degrees. Line standard muffin cups with paper liners.
2. In a medium bowl, sift together the flour with the baking powder and salt. In a small bowl or measuring cup, stir together the milk and vanilla extract. Set aside.
3. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter. Gradually add in the sugar, beating until light and fluffy, about 5 minutes.
4. Beat in the eggs, 1 at a time, until fully incorporated. Beat in the flour and milk mixtures, alternating one-third of each at a time, until each mixture is fully incorporated and the batter is smooth.
5. Fill each muffin cup three-fourths full of batter. Bake the cupcakes until puffed, set and lightly golden, and a toothpick inserted comes out clean, about 18 to 20 minutes.
6. Cool the cupcakes before frosting.
Frosting and final assembly
1/4 pound (1 stick) butter, at room temperature
5 cups (1 1/4 pounds) powdered sugar, sifted and divided
1/4 cup milk
3/4 teaspoon vanilla extract
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter with one-half of the powdered sugar until combined. Beat in the milk and vanilla, scraping down the sides of the bowl, and beating until smooth.
2. With the mixer set to low speed, gently beat in the remaining sugar until combined. Increase the speed and continue to beat until the frosting is light and fluffy. This makes about 2 1/2 cups frosting.
3. Frost each cupcake with a generous 2 tablespoons frosting.
Each cupcake: 456 calories; 3 grams protein; 75 grams carbohydrates; 0 fiber; 17 grams fat; 10 grams saturated fat; 77 mg. cholesterol; 64 grams sugar; 116 mg. sodium.
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