Photo by Benson Kua

By THE NEWNAN TIMES-HERALD|Dec. 10, 2019 – 4:15 PM

Here are some recipes to try at home for National Cupcake Day.

Vanilla cupcakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup whole milk, at room temperature

White Frosting:

  • 4 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 2 sticks unsalted butter, cut into pieces, softened

Recipe:

  • Preheat the oven to 350 degrees F.
  • Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer on medium-high speed until fluffy for about 4 minutes.
  • Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
  • Divide the batter among the muffin cups, filling each three-quarters full.
  • Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
  • Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
  • Beat the egg white mixture in a stand mixer fitted with the whisk attachment, or with a hand mixer, on medium-high speed until stiff peaks form for 12 to 15 minutes.
  • Beat in the butter a few pieces at a time, then continue beating until smooth.
  • Top the cupcakes with the frosting.

(Recipe courtesy: foodnetwork.com)

Red velvet cupcakes

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/4 pound unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 extra-large eggs

Cream Cheese Frosting:

  • 8 ounces cream cheese, at room temperature
  • 1 1/2 sticks unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups sifted powdered sugar

Recipe:

  • Preheat the oven to 350 degrees F.
  • Line muffin tins with paper liners.
  • In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
  • In a large measuring cup, combine the buttermilk, food coloring, vinegar and vanilla.
  • In the bowl of an electric mixer, beat the butter and sugar on medium speed for 1 minute, until light.
  • Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
  • Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon.
  • Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pans
  • Place the cream cheese, butter and vanilla in the bowl of an electric mixer, and mix on medium speed just until combined. Add the powdered sugar and mix until smooth.
  • Top the cupcakes with the frosting.

(Recipe courtesy: foodnetwork.com)

English fairy cakes

Ingredients:

  • 1 cup self-rising flour
  • 1/2 cup unsalted butter, softened at room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1/3 cup milk

For the icing:

  • 2 strawberries, hulled
  • 6 1/2 mascarpone cheese
  • 4 tablespoons icing sugar, sifted

Recipe:

  • Heat the oven to 180 degrees F. Line a 12-cup cupcake tin with paper cups. Sift the flour into a large mixing bowl. Add the softened butter, sugar, vanilla extract and eggs, and beat with an electric beater on a low speed for 2 minutes, or until combined. Stir in the milk.
  • Spoon the mixture evenly into the cupcake cups and bake for 15-20 minutes, or until golden and firm to the touch. A skewer inserted in the center of a cupcake should come out clean. Remove the cakes from the tin and cool on a wire rack.
  • While they are cooling, make the icing. Mash the strawberries in a bowl with a fork, add the mascarpone and sifted icing sugar to the bowl, and beat with a wooden spoon until combined. Chill the mixture for about 30 minutes.
  • To serve, slice off the top of each cake, then cut each top in half (to make the ‘wings’). Spoon a tablespoon of strawberry icing onto the top of each cake and press in the wings. Dust with icing sugar to serve.

(Recipe courtesy: houseandgarden.com)