Vanilla Daisy Cupcakes
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
6
Our petal-topped cupcakes will be a big hit at garden parties, spring brunches and other gatherings. Decorate the generously sized treats with colorful icings, sprinkles and sugars to create a beautiful edible bouquet.
Ingredients:
For the cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 16 Tbs. (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 eggs, lightly beaten
- 1 Tbs. vanilla extract
- 2/3 cup milk
For the buttercream frosting:
- 6 cups confectioners' sugar
- 16 Tbs. (2 sticks) unsalted butter
- 4 1/2 Tbs. milk, plus more, if needed
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- Food colorings as desired (optional)
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°F. Line the wells of a daisy crown cupcake pan with paper liners. Lightly grease the crown area of the wells.
To make the cupcakes, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide the batter evenly among the prepared wells, using a small spatula to spread the batter into the crown area. Tap the pan on the countertop to level the batter in the pan. Bake until the cupcakes are light golden and a toothpick inserted into the center comes out clean, about 35 minutes.
Transfer the pan to a wire rack and let the cupcakes cool in the pan for 15 minutes. Invert the pan onto the rack and gently lift off the pan. Let the cupcakes cool on the rack for at least 30 minutes, then return them to the pan. Using a serrated knife, gently saw off the part of each cupcake that rose above the edge of the pan. Let the cupcakes cool completely, at least 1 hour more, before frosting and decorating.
Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
If the frosting is dry, add more milk, 1 tsp. at a time, until the frosting is creamy but still holds peaks. Tint with food coloring as desired. Frost and decorate the cooled cupcakes. Makes 6 cupcakes.
Position a rack in the lower third of an oven and preheat to 325°F. Line the wells of a daisy crown cupcake pan with paper liners. Lightly grease the crown area of the wells.
To make the cupcakes, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide the batter evenly among the prepared wells, using a small spatula to spread the batter into the crown area. Tap the pan on the countertop to level the batter in the pan. Bake until the cupcakes are light golden and a toothpick inserted into the center comes out clean, about 35 minutes.
Transfer the pan to a wire rack and let the cupcakes cool in the pan for 15 minutes. Invert the pan onto the rack and gently lift off the pan. Let the cupcakes cool on the rack for at least 30 minutes, then return them to the pan. Using a serrated knife, gently saw off the part of each cupcake that rose above the edge of the pan. Let the cupcakes cool completely, at least 1 hour more, before frosting and decorating.
Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
If the frosting is dry, add more milk, 1 tsp. at a time, until the frosting is creamy but still holds peaks. Tint with food coloring as desired. Frost and decorate the cooled cupcakes. Makes 6 cupcakes.
Williams-Sonoma Kitchen.
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$47.95
