So, um, I would like to start this recipe
out with a tip. This is an, ahem, especially
helpful point to remember for all of you food bloggers out there.
Plan A: When photographing step-by-step
pictures as you are making your recipe, make sure that you have enough battery
power to actually get a photo of the finished product as well.
Plan B: And while you're at it, don't
forget to charge your backup battery in case you forgot to enact Plan A.
You'll
need:
½
cup unsalted butter, softened
1
cup sugar
1
tsp vanilla extract
1
tsp butter flavor
2
eggs
1
1/2 cups cake flour, sifted
1/2
tbs baking powder
1/2
tsp salt
1/2
cup milk
Makes
12 Muffins
Preheat the oven to 350°F.
Line a muffin tin with paper cupcake liners.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping until fully creamed.
Gradually add the eggs one at a time and mix well between each addition.
Once
your cupcakes have cooled, it’s time to core out the center. Don't worry, with the proper tool this task is much
easier than you might think!
If you
don’t have a coring tool then I would suggest using a butter knife to cut out a
circle about the size of a quarter in the center of the cupcake, going down
about 1 1/2" deep.
Berry Cream Butter Cream
1
cup butter, softened
3
cups powdered sugar
1
½ tbs heavy cream
1
tsp vanilla extract
12
blackberries, diced (or berry of your choice)
In a medium bowl, cream the butter until
light and fluffy. Next, add in the
powdered sugar one cup at a time, blending well between each addition. Add in heavy cream, vanilla, and berries then
continue to whip until everything is fully combined.
Serve and enjoy! (And take a picture before you eat them all.)
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