November Recipe Box Swap

by Christy - Friday, November 07, 2008

I'm sharing two delightful cupcake recipes from Paula Deen's Holiday Baking for Randi's Recipe Box Swap:

Red Velvet Cupcakes

(Makes 2 1/2 dozen)

3/4 cup unsalted butter, softened

2 cups sugar, divided

3 large eggs, separated

3 1/2 cups all purpose flour

1/2 cup Dutch-processed cocoa

2 teaspoons salt

1 2/3 cups whole buttermilk

3 tablespoons red food colouring

1 1/2 teaspoons vanilla extract

White chocolate cream cheese frosting

1. Preheat oven to 350. Line 30 cups of 3 (12-cup) muffin pans with paper liners.

2. In a large bowl, beat butter and 1 1/2 cups sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.

3. In a medium bowl, combine flour, cocoa and salt.

4. In a small bowl, combine buttermilk, food colouring and vanilla.

5. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating well after each addition.

6.In a medium bowl, beat egg whites at medum high speed with an electric mixer until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. Gradually fold beaten egg whites into butter mixture. Spoon batter evenly into prepared pans. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans and cool completely on wire racks. Spread or pipe evenly with White Chocolate Cream Cheese Frosting.

White Chocolate Cream Cheese Frosting

(Makes about 4 1/2 cups)

1 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened

2 (1-ounce) squares white chocolate, melted and cooled

1 1/2 tablespoons fresh lemon juice

41/2 to 5 cups confectioners' sugar

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in white chocolate and lemon juice until combined. Gradually beat in confectioners' sugar until smooth.

Buttercup Golden Cupcakes

(Makes 24 cupcakes)

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self rising flour

1 1/4 cups all purpose flour

1 cup milk

1 teaspoon vanilla extract

Buttercup's Classic American Buttercream

1. Preheat oven to 350. Line 2 (12 cup) muffin pans with paper liners.

2. In a large bowl, beat butter and sugar at mediu speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, combine self-rising flour and all purpose flour. Grdually, add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla.

4. Spoon batter evenly into prepared muffin pans. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and let cool completely on wire racks. Spread or pipe Buttercup's Classic Amercian Buttercream evenly over cupcakes.

Buttercup's Classic American Buttercream

(Makes about 4 1/2 cups)

1 cup unsalted butter, softened

8 cups confectioners' sugar, divided

1/2 cup milk

2 teaspoons vanilla extract

Food colouring (optional)

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in 4 cups sugar, until smooth. Beat in milk and vanilla, beatig until combined. Gradually beat in 4 cups sugar, until smooth. Beat in milk and vanilla, beating until combined. Gradually beat in enough sugar until a spreadable consistency is reached (may not need all the sugar). Add 1 to 2 drops of food colouring, if desired.

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