Lesson #1

Never put powdered sugar in the mixer and turn it on high.

It seems quite straight forward, but to the novice baker this concept is not always common sense. The state of my kitchen Sunday morning, can prove that.

I was baking for the Grand Opening Party of DeTours Touring, here in Philadelphia. The owner was expecting 200 guests, so I prepared to double my recipe to make approximately 52 cupcakes.

At the last minute I switched my recipe from Martha Stewart to Better Homes and Gardens (which was a great change,by the way) and ended up with over 60 cupcakes! I was slight overwhelmed and swimming in cakes.

After several glasses of wine, I decided to make the frosting in the morning. I bolted out of bed at 6am realizing, I did

n't have enough sugar. I convinced myself to go back to sleep until the grocery stores opened. At 7:15am I made my way to the store and purchased five 1lb bags of generic powdered sugar. I definitely had enough sugar, and it ended up all over my kitchen.

Luckily everything came out great! These are the recipes I followed including the additions/alterations I made. I added the zest of 2.5 oranges to my cakes, just to give them something a little extra.

Yellow Cake Recipe (by Better Homes and Gardens)

makes about 26-30 regular size cupcakes

Ingredients:

3/4 cup - butter, softened

3 - eggs

2 1/2 cups - all-purpose flour

2 1/2 tsps - baking powder

1/2 tsp - salt

1 3/4 cup - sugar

1 1/2 tsps - vanilla

1 1/4 cup - milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Line cupcake pans (I used 2-12 cup pans and 1-6 cup pan) with paper or foil liners and set aside. In a medium bowl stir together flour, baking powder and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium or high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape the sides and bottom of the bowl. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. (Optional: add orange zest) Scoop batter to fill cups 1/2 to 3/4 full.

3. Bake in a 375º oven for 10-13 minutes or until a wooden toothpick inserted near center comes out clean. Cool cupcakes in pans for 10 minutes then remove from pans and cool on a wire rack. Frost if desired.

Cream Cheese Frosting (by Better Homes and Gardens)

frosts about 26-30 regular cupcakes

Ingredients:

1 8-ounce package of cream cheese, softened

1/2 cup butter or margarine, softened

2 tsps vanilla

5 3/4 to 6 1/4 cups sifted powdered sugar

1. Beat cream cheese, butter and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. Cover and store in refrigerator.

Kristin 1 - Cupcakes 0