Cupcakes Americana

Name: Cupcakes Americana
Prep time: 20 min
Total time: 30 min
Yield: 48 serving(s)
Ingredients: 1 1/2 c. sifted cake flour; 1 1/2 tsp. baking powder; 1/4 tsp. Kosher salt; 1/2 c. (1 stick) unsalted butter at room temperature; 1 c. sugar; 2 large eggs at room temperature; 1/2 tsp. vanilla extract; 1/2 c. whole milk

These simple cupcakes bake and cool quickly.

By Linda West EckhardtPublished: Jun 25, 2007

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patriotic cupcakes for memorial and labor day

Charles Schiller

Yields:

48 serving(s)

Prep Time:

20 mins

Total Time:

30 mins

A single recipe of our Basic Vanilla Cake can yield dozens of cupcakes — and they'll bake and cool quickly. Add appropriate decorations to create these Fourth of July-inspired treats! Recipe adapted with permission fromCakes From Scratch in Half the Time, by Linda West Eckhardt (Chronicle Books, 2005).

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Ingredients

Basic Vanilla Cake:

1 1/2 cups sifted cake flour
1 1/2 tsp. baking powder
1/4 tsp. Kosher salt
1/2 cup (1 stick) unsalted butter at room temperature
1 cup sugar
2 large eggs at room temperature
1/2 tsp. vanilla extract
1/2 cup whole milk

Directions

1. Step 1Heat the oven to 400°F. Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand.
2. Step 2Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, beat on medium-high, just until blended. Do not over beat.
3. Step 3Divide the batter among two lined 24-cup mini-muffin pans. Bake about 10 minutes. When cupcakes are cool, use our vanilla frosting recipe to frost cupcakes. Garnish with sprinkles and flag toppers.