Cream Cheesy Goodness?

So, I get home late last night and grab all of my ingredients to delve into the wonderful world of frosting....only to find out that my cream cheese was NO BUENO. Since I plan on using only the best and freshest ingredients (write that down), I asked my lovely roommate to pick me up some cream cheese. Like a champ, she came through for me on her way home, and the baking began.

I planned on only making half the recipe as I didn't need a dozen for people to sample. Funny thing- halving a recipe only works if you cut ALL ingredients in half, not just a couple. Tricky, I know. Alas! I ended with 12 cupcakes frosted and ready for sampling.

At work, they were recieved quite well and I found that there are two kinds of people: Those who love cream cheese frosting, and those who hate it. All in all though, it was a hit and in my book, it will be a keeper.

Tonight? Butter frosting! And, depending on how zealous I'm feeling, possibly vanilla cupcakes? I'm getting more and more volunteers for taste tests. Good sign, right? HAPPY CUPCAKING!

Not-So-Productive Day at Work

Well, cupcaking has taken over my life. I took my first trial recipe to work today, sans frosting, to hear what the masses have to say. They all liked it, and two different people said they thought it tasted like sweet cornbread. After my own test, I realized they were very right! This could be a good flavor for accompanying extremely sweet icing, though. Tonight I've decided to go with All-Purpose Cream Cheese Frosting and Butter Frosting.

Though I feel great about how productive I've been in the cupcake scheme, I'm feeling a little less-than-productive about my actual work day. You know, the one that pays the bills? Eh. Overrated. HAPPY CUPCAKING!

So, tonight I tried a recipe in the Better Homes and Gardens NEW Cook Book, Limited Edition. It's just called "Yellow Cake" but have no fear- I made my own addition to give it a little oomph! :) The prep time is 20 minutes, baking time is 14 minutes (this is Pinky's baking time....adjustments need to be made for ovens designed AFTER 1950), the oven needs to be heated to 375 degrees, and it makes 2 dozen cupcakes. Here we go:

3/4 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1/2 teaspoons vanilla
1 1/4 cups milk
1/2 package vanilla pudding

Allow butter and eggs to stand at room temperature for 30 minutes. In a medium bowl stir together flour, baking powder, pudding and salt; set aside.

In a large mixing bowl beat better with an electric mixer (gosh, Kitchen Aide would be wonderful) on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined and scraping sides of bowl. Beat on medium speed for two minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill cupcake pan to 3/4 full. I used one of those cookie batter scoops and it worked perfectly- just one heaping scoop, then a little extra scoop, you know, for good measure.

Bake at 375 degrees for 14 minutes or until a wooden toothpick inserted near centers comes out clean. Cool thoroughly before frosting.

VOILA! Batch #1? Success! We'll see what the judges have to say at work tomorrow. As far as things I didn't know about baking that I learned tonight goes, there were a couple. First, eggs and butter left at room temperature before baking provides more volume when beaten. Second, don't use low-fat, liquid or soft veggie spreads in lieu of full-on fat. These products have varying amounts of water and can mess with the cake's texture.

Tomorrow I'm going to be experimenting with frosting- butter and cream cheese style. Until then!

Kami