Sep 10, 2008
Cupcake Recipe Book
Good morning! I wanted to show you all this project on Sunday, but the day just got away from me. I seem to collect my favorite cupcake and frosting recipes on little scraps and printouts that get stuffed in a drawer in the kitchen. So I thought it would be fun to make a cupcake recipe book to store them all in one place. I started by creating a recipe card template in Microsoft Word and then printing several recipe cards onto cardstock. I can’t figure out how to link a document in my blog post so send me an email if you’d like the recipe card template I created. I covered some lightweight cardboard (cereal box thickness) with My Mind’s Eye polka dot patterned paper. The cupcake image is from the Sweet Celebration set and colored with Copic markers. I used Papertrey’s Simple Alphabet to spell out ‘cupcake recipes’. Then I used my Carla Craft Binding System and 18mm Rose Coil to bind the whole book together. I’ve also been wanting to share my very favorite cupcake recipe with you! The recipe comes from a Sprinkles pastry chef and if you’ve ever had a Sprinkles cupcake you’ll understand why this is my favorite recipe!
Great-Grandma’s Coconut Cupcakes (makes 18-20)
2 cups sifted cake flour
2/3 cup whole milk
2 tsp. baking powder
3/4 tsp. pure vanilla extract
1/4 tsp. salt
3/4 tsp. coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plust 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20-25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
Coconut Cream Cheese Frosting (the best part!)
8 oz. cold cream cheese
1/8 tsp. salt
8 tbsp. butter (1 stick)
3 3/4 cups sifted powdered sugar
1/2 tsp pure vanilla extract
1/2 tsp coconut extract
1/2 cup sweetened coconut shavings
In the bowl of an electric mixer, slowly mix the cream cheese, butter, and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tbsp. of frosting and immediately top with 1 tsp. of sweetened cocunut shavings.
I’ve also substituted the coconut extract with lemon extract which makes a super yummy lemon drop cupcake! I hope you love this recipe as much as I do! I also wanted to let you know about the new Stamp a Sweet Impression blog. It’s a work in progress, but the Baker’s Dozen Senior Design Team and I have more fun SASI projects to show you! Today Charmaine is showing off her awesome Ghoulish Globe project. Head on over there and make sure you subscribe to keep up with the latest SASI news. Thanks for stopping by today! I hope you all have a wonderful day!