What is it about cupcakes that makes everyone's day just a little bit brighter? No matter what the occasion, a batch of homemade cupcakes just seems to make everyone smile. Last Spring, Stephen and I took a trip to New York City for the first time and were amazed by the popularity of a wonderful shop in Midtown Manhattan called Magnolia Bakery. The line for this establishment was literally out the door. Cupcakes were the specialty of the house.
Each day, the bakers at Magnolia prepare an array of decadently rich, perfectly decorated cupcakes. Many of these cupcakes are prepared right in the window of the bakery for passersby to behold. Each one of these jeweled treats is little piece of heaven. We tried the vanilla and coconut cupcakes, both of which were sheer bliss to sample.
For this Independence Day, I decided to make a tradition of the fruit-topped, "patriotic" cupcakes which feature the ripe berries that are in season at the market in the middle of summer. The base for these cupcakes is a simple yellow cake that is perfect for any cake-worthy occasion. The frosting is a rich, not-too-sweet cream cheese topping that is adorned with fresh raspberries and blackberries. Needless to say, these beauties were a hit. Here is the recipe:
Yellow Cupcakes (Adapted from Better Homes and Gardens, New Cook Book)
2 1/2 cups all-purpose flour
2 1/2 t baking powder
1/2 t salt
2/3 cup unsalted butter, room temperature
1 3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
2 eggs, room temperature
1 1/4 cups milk
Line 2 cupcake pans (about 24 cupcakes) with paper cupcake liners. Preheat oven to 375 F.
Combine flour, baking powder and salt in a bowl. Set aside.
In a mixing bowl, cream the butter on high speed with the sugar and vanilla until well blended, about 3 minutes. Add eggs, one at a time, beating 1 minute after each egg. Add dry ingredients and milk alternately to beaten mixture, beating on low speed (or blending by hand) after each addition until just combined. Do not overbeat. Scoop batter into cupcake liners, filling about 1/2 full.
Bake at 375 F for 18-20 minutes. Cool on wire racks for at least 30 minutes. Frost with cream-cheese frosting and decorate if desired.
Cream Cheese Frosting
6 ounces cream cheese, softened
1/2 cup unsalted butter
2 t pure vanilla extract
3 cups powdered sugar
Beat butter and cream cheese well until combined, about 2 minutes. Add vanilla and beat 30 seconds more. Gradually beat in powdered sugar until spreading consistency is achieved.
Frost cupcakes using a small spatula or pastry bag fitted with a large star-tip.
Cupcakes can be decorated with fresh raspberries, blackberries, blueberries or strawberries as desired.
Serve the day the cupcakes are make, keeping refrigerated.
Yields: 22-24 cupcakes
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