I have a part time job as a library page. That means I work shelving books people have returned, it's interesting and fun work with great people. Plus, I love to read so this is like crack to an addict. I go through phases and sometimes have a ton of books at home.
From my intro you'll remember that I love to read cookbooks like novels. The Cupcake Diaries is a fun read with lots of recipes and tips. The Kallinis sisters are interesting with winning ways and at least honest enough to admit sometimes sisters don't get along. I've never seen the show since I am currently living without cable, satellite or even ATT U-verse (I'm waiting for AT&T to get a little further down the block) but I could figure out the story line.
Many of the recipes in the book sounded intriguing and I was all set to bake. This is the first recipe I tried, however, in the interest of full disclosure it's the second attempt that made this a "Yummy". The recipe says you'll get 12 standard sized cupcakes. Both times I had enough batter left over to make me wonder if I'd done something wrong.
The first time the extra batter encouraged me to overfill the cupcake tin. That first batch overflowed and didn't bake up well. I was much more careful the second time and had better results.
There is the email address for Georgetown Cupcakes at the end. I fired off a lovely, polite inquiry to determine what I did wrong the first time. I've yet to hear from them. I also followed their steps to order their product for delivery. Again, even with calling and leaving a message as directed, no one gets back to you.
That said, bake away.
Cherry Blossom Cupcakes
For the Cupcakes:
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
8 T. unsalted butter, at room temperature (that's one stick)
1 3/4 c. sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract
seeds from 1 vanilla bean
1 1/4 c. whole milk, at room temperature
1/2 c. fresh cherries, chopped (or frozen and defrosted if fresh not available)
1. Preheat oven to 350 degrees. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
2. Sift together the flour, baking powder and salt on parchment paper or wax paper and set aside.
3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3-5 minutes or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
4. Add the vanilla extract and vanilla bean seeds to the milk in a large liquid measuring cup.
5. Add one third of the dry ingredients followed by one third of the milk and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Using a spatula, gently fold in the cherries.
6. Scoop the batter into the cupcake pan using a standard size ice cream scoop. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
For the Cherry Buttercream Frosting:
16 T. unsalted butter, at room temperature (that's 2 sticks worth)
4 c. confectioners' sugar, sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/4 c. fresh cherry juice (juice squeezed from cherries; if you use frozen cherries, there should be enough juice once the cherries have thawed)
Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3-5 minutes. Load the frosting into a large piping bag with a large tip and frost each cupcake with Georgetown Cupcake's signature swirl of icing.
Per the cookbook: makes 12 cupcakes (I had extra batter and frosting)
My notes: They used fondant to cut out flowers to decorate, I used coarse pink sugar. My swirls weren't great, I might just use a spatula next time.
They're big on sifting flour even before you originally measure the dry ingredients.
This recipe will use every measuring cup, spoon and implement in your kitchen. :) Clean up takes awhile.
Enjoy.
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