Cupcake Experiment – PBJ
These were AWESOME. Serious.
Moist Yellow Cake (which i’ve made into cupcakes)
Epicurious | August 2004
- 3 cups (330 g) cake flour
- 1 tablebspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces or 230 g) unsalted butter, room temperature
- 2 cups (454 g) granulated sugar
- 5 large eggs
- 2 teaspoon vanilla extract
- 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into cups
7.Center the pans onto the lower third of the oven and let bake for 20 min.
Peanut Butter Frosting
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
1 cup Creamy Peanut Butter
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. Add in the Peanu Butter and Mix. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.