CupCake Making Class

I taught a class on Marble cupcake making for Relief Society today.  It was so much fun.  Madison volunteered to stay home from school to teach it as she is the expert in our home when it comes to cupcakes but I told her I thought I could handle it.  ;)  We found a killer Chocolate frosting recipe that is Amazing.

I had the ladies put them in Chinese take out containers with 2 coffee filters at the bottom so the would not move.  We put a fortune in there that said "May Love and Good Fortune come your way this Valentines Day"  then we closed the containers and wrapped it with a bow.  SO very cute. 

Classic Vanilla Cupcakes




Ingredients

• 6 eggs

• 3 cups all-purpose flour

• 11/2 tsp. baking powder

• 3/4 tsp. baking soda

• 3/4 cup butter, softened

• 2-2/3 cups sugar

• 2 tsp. vanilla

• 2 cups buttermilk

• 1 recipe Vanilla Sour Cream Frosting or Chocolate Cream Cheese Frosting (recipes below)



Directions

1. Separate eggs. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, Prepare 36 cupcake pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and 3/4 teaspoon salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among prepared pans. (If you do not have cupcake pans, refrigerate remaining batter until ready to use.)

3. Bake in preheated oven 16 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes.

4. Frost with desired frosting. Store, covered, in refrigerator. Makes 36 cupcakes.

For Marble Cupcakes: Measure out 2 cups of Vanilla batter. Mix ½ cup of Boiling water with 2/3 cup of unsweetened cocoa powder. Stir into reserved 2 cups of vanilla batter. Put a medium scoop of vanilla batter and then a small scoop of chocolate batter. Swirl with toothpick. Bake as directed above.



Vanilla Sour Cream Frosting: In large mixing bowl combine 3/4 cup butter, softened and 3/4 cup sour cream, and 1-1/2 teaspoon vanilla. Beat with electric mixer on medium for 30 seconds. Gradually beat in 8 cups powdered sugar. Thin with buttermilk or milk to desired consistency. Makes about 4-1/2 cups.

Chocolate Cream Cheese Frosting: In large mixing bowl beat 1/2 cup butter, softened and 2, 3-ounce packages cream cheese, softened. Add 5 ounces unsweetened chocolate, melted and cooled and 2 teaspoons vanilla; beat until blended. Gradually beat in 3 cups powdered sugar and the 1/4 cup milk. Beat in remaining 3-1/2 cups powdered sugar to make a spreading consistency. Makes 4 cups.