Thursday, January 14, 2010

Corn on the Cob Cupcakes

For the holidays, I received several cookbooks, and I was thrilled to have received Martha Stewart's Cupcakes book. I had been eyeing this book for a long time, and inside includes wonderful recipes, creative designs, and beautiful photography. For a co-worker's birthday, I decided to bake a cupcake from her cookbook, and took design ideas from one of my other favorite cookbooks- Hello, Cupcake!




I know that we are in the midst of winter, but can you blame a girl for wishing for summer to come soon?



Martha says that I will make these cupcakes again and again, and she was right- they tasted AWESOME. Two types of flour contribute to the cupcakes’ texture: Cake flour results in a delicate crumb, while all-purpose flour keeps them from being too tender. Make sure to have a large bowl ready for the batter- I nearly filled my stand mixer bowl. They were so delicious, and I have found my go-to cupcake recipe.

Buttermilk Cupcakes with Fluffy Vanilla Frosting
Ingredients:
For the Cupcakes
3 cups cake flour (not self-rising)
1-1/2 cups all-purpose flour
3/4 tsp baking soda
2-1/4 tsp baking powder
1-1/2 tsp kosher salt
1 cup + 2 Tbsp butter (2-1/4 sticks) unsalted butter, room temperature
2-1/4 cup sugar
5 large whole eggs + 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 tsp pure vanilla extract

Directions:
1. Preheat oven to 350°F. Line standard muffin tins with paper liners.
2. Sift together both flours, baking soda, baking powder, and salt.
3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium.
4. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
5. Add yolks, and beat until thoroughly combined. Reduce speed to low.
6. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
7. Beat in vanilla.
8. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes.
9. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
10. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.

Fluffy Vanilla Frosting
1-1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Directions:
1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium.
2. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add vanilla, and beat until frosting is smooth.

If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Yield: 36 cupcakes, 4 cups frosting



Corn on the Cob Cupcakes
Vanilla Frosting
Yellow liquid food coloring
24 Vanilla Cupcakes, baked in white paper liners
3-1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly*
4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
1 Tbsp black decorating sugar
1 Tbsp white decorating sugar
8 sets of corn holders (optional)

Directions:
1. Color the frosting pale yellow with food coloring.
2. Working with 3 cupcakes at a time, frost cupcakes with yellow frosting.
3. Arrange 5 rows of jelly beans, close together, on each cupcake.
4. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn.
5. Repeat process with remaining cupcakes, frosting, and jelly beans.
6. Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. (I microwaved the candy for 5 seconds to make it easy to shape/pliable.)
7. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.



* Jelly Bellys- I purchased 1/3-lb and it covered 5 cupcakes.

Source: Cupcake and Frosting recipe from Martha Stewart, Design idea from Hello, Cupcake!

4 comments:

Amy said...

These came out super cute!

Maria said...

So cute! I just made the spaghetti and meatball cupcakes from Hello Cupcake...love that book!!

Naomi said...

OMG! They look like real corn on the cups! Great job!!

kitchen koala said...

Great job with the cupcakes...they're so cute! I bet everyone loved them :)

 
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