hey everyone it's mrs. fatbottom over here... what a beautiful but HOTTTT day... yesterday was actually much hotter, and humid.. ugh... i hate humidity, it makes my hair curl uncontrollably... it's a bummer... and being the smart chick that i am, i decided to bake yesterday, during the heat of the day no less... brilliant, i know... thank goodness for air conditioners... anyways... i haven't baked cupcakes in a while... and being that my sister meggie is all about cakes and cuppycakes, i figured some pretty cupcakes would be a good post...
i've been knocking around the idea of making a ruffle cake, they are so cute and girly... and since i am usually surrounded by superheros and sword fights, i was kinda in the mood for something pretty... but i knew if i baked a big cake i would be more tempted to eat it, where as with cupcakes i can easily give them away... so i made some ruffle cupcakes, but booo... the heat and humidity started making my ruffles weepy before i got to take some pictures... but they still tasted damn gooooooood!
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract
directions:
1. center a rack in the oven to 350 degrees F and line cupcake pan with paper liners
2. in a large bowl, sift together the flour, baking powder and salt
3. in a medium bowl, whisk together the milk and egg whites
4. in the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light
5.add in the vanilla extract and alternately add in the flour and the milk, beginning and ending with the flour
6. once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed
7. distribute the batter between 18 muffin wells, filling each well 2/3 full
6. bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean... cool on wire rack completely before frosting
and before i say goodbye, i wanted to give a big welcome home to my sisters main man kyle... after having an incredible year of playing pro ball over in france he is finally back in the states, finally home with his family and friends... i was lucky enough to visit meggie and kyle back in april, where i got to see kyle in action on the court... his hard work, dedication and drive paid off with his team winning the championship... not only is the city of limoges beaming with pride, so are alot of people back here in the US... i can't wait for all of us to be together again, it's been almost a year since my hubby and boys have seen kyle... (a side note, just the other day while playing basketball my two little guys were arguing over who gets to be kyle, so eventually they both were kyle, one wearing white, and one wearing green (those are his team colors)... now thats funny)
welcome home kyle :)
and now, go out and enjoy your weekend everyone... much love... and happy baking :)
and remember to check me out over at fatbottom cupcakes!
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