Sunday, 16 December 2012

blast from the past: vanilla cupcakes with icing

I think that's what you call it, right?

A blast from the past?

Bringing something from eons (not really) ago back to modern day?

I got my camera back today (I hope you got that from my previous post.) I was scrolling through the pictures when I saw really really appetizing pictures of foods that I had made in the past.

I've decided to start with these nice-looking vanilla cupcakes first.

The icing solidified quite quickly because... I don't really know why. But it "solidified" quite quickly (it just turned not-drippy).

This is why I want to explore molecular gastronomy: I'm really interested in the way flavors work together in terms of science and chemicals, as well as the cellular responses in our bodies that tell us what tastes good and what doesn't.

I'm planning on doing my extended essay (EE) for the International Baccalaureate (IB) diploma.

It's not too difficult to make.

It's not difficult to make at all.

If I can make it, you can make it. :)

Vanilla Cupcakes with Icing 
from Brown Eyed Baker
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Powdered sugar

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Pour powdered sugar into a bowl. Drip small amounts of water into the powdered sugar until desired consistency is reached.


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