Frosting - Pastry Chef Fondant & Vanilla Cupcakes Classic Buttery
from Marcy Goldman - Vanilla Cupcakes Classic
see fondant recipes The Cake Bible or The Well Decorated Cake
Ingredients
- Cupcake Batter
- 1 cup unsalted butter, softened (or 3/4 cup butter and 1/4 cup shortening)
- 2 cups sugar
- 4 eggs
- 2 1/2 teaspoons pure vanilla extract
- 2 drops each, lemon and almond extract
- 1/4 teaspoon salt
- 2 3/4 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 1/4 cup warm milk
- ....................................
- Butter Cream Frosting
- 1 cup unsalted butter
- 6-8 cups confectioners' sugar
- 1/2 cup milk or evaporated milk
- 1 tablespoon vanilla (clear is fine too)
- Food coloring, if desired *
- Sprinkles
- Opt: fondant
Preparation
Step 1
Line two twelve-cup muffin pans with cupcake liners. Preheat oven to 375 F.
In a mixer or a food processor, blend the butter (or butter with shortening) until light and fluffy. Add in sugar and beat well. Add eggs and extracts. Mix dry ingredients together and fold into batter, alternating with milk. Blend on slow speed to combine, scraping down bowl sides and bottom often. Blend until smooth, about 3 minutes.
Fill cupcake liners two-thirds to almost full. Place in oven - immediately reduce heat to 350 F. Bake until cupcakes test done (tops should gently spring back when touched), about 20-24 minutes depending on size of cupcakes.
Freeze frosted or unfrosted.
Approximately 24 medium cupcakes - 36 -48 smaller cakes.
(Icing can be divided into bowl and you can tint each batch a different color)
For Pastry Chef Fondant Icing -
Use half butter and half fondant - and whip like wild until you have fluffy, silky icing. Add extracts and color as required.
Fondant is from bakery supply places. Try Sweet Celebrations, and local bakeries and cake decorating shops. It exists. It can be bought. It is worth the trouble. Or else really whip the traditional butter frosting until it is like a cloud.