Tag Archives: cupcakes

Candy Corn Cupcakes

Candy Corn CupcakesCake week, y’all. It gets me every time. The last week of every month is full of cake orders, and between those and my day job, this blog always seems to get shoved to the side. Perhaps one day I’ll be more organized. Or be able to afford an assistant.

Fortunately, the cake madness is done just in time for me to post a Halloween treat! I am not actually a fan of Halloween, but I cannot get enough candy corn. I know half of you think the stuff is disgusting, and I totally get it–it’s too sweet, a bit chalky, and gets stuck in your teeth. But I love it. I have three huge bags of the stuff in my kitchen, so I’m set on candy corn for at least a month.

Candy Corn CupcakesSurely by now you’ve seen candy corn cupcakes on Pinterest and other social media. The gist is that vanilla cake batter is dyed orange and yellow, baked into cupcakes, and topped with white vanilla buttercream. Sure, the cupcakes are cute and festive, but for a candy corn aficionado like myself, they leave something to be desired. Namely, the very distinct flavor of candy corn.

What does candy corn taste like? Well, mostly it’s just sweet–so sweet, in fact, that it’s hard to detect any real flavor. Many brands of the stuff boast that they are made with “real honey” (as opposed to all that fake honey). Armed with this information, I figured a honey-vanilla cake batter was a good place to start. However, when I tasted the batter before baking, I found the flavor to be lacking a little. My vanilla cake batter is good, as is the addition of honey, but this batter tasted nothing like candy corn.

Candy Corn CupcakesEnter my secret ingredient: imitation butter extract. It sounds super gross, but it’s really not. It has this uncanny ability to give baked goods that sort of nostalgic quality that’s found in the boxed mixes of our youths. It makes sugar cookie dough with sprinkles taste like Funfetti cake mix, and here, it makes these honey-vanilla cupcakes taste a little more like candy corn. There’s only 1/4 teaspoon of the stuff in the entire recipe; just enough to make the final products taste a little like candy corn without making them taste completely artificial. If imitation butter extract is not for you, feel free to leave it out. Your honey-vanilla cupcakes will still be festive and delicious.

The frosting is just my vanilla buttercream doctored up with a little honey (and the extract). It’s luxuriously light and fluffy, and oh, how I wish my cake decorating skills could make it look as delicious as it is. You’ll just have to take my word for it (or better–make it!). Although it does look pretty good sort of drooping over the tops of these cupcakes.

Candy Corn CupcakesHappy Halloween, y’all! Let me know if you make these Candy Corn Cupcakes this weekend 😊

Candy Corn Cupcakes
makes 12-14 cupcakes

Cupcakes:
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 large eggs, room temperature
1 cup granulated sugar
2 tablespoons honey
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 cup buttermilk, room temperature
yellow food coloring
red food coloring

Frosting:
1/2 cup unsalted butter, softened to room temperature
3 cups confectioner’s sugar
pinch of Kosher or sea salt
2 tablespoons honey
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
2 tablespoons heavy cream
candy corn, for garnish

Preheat oven to 350F. Line a 12-cup standard muffin tin with cupcake liners. Set aside.

In a small-medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar, followed by honey. Add eggs one at a time, combining completely after each addition. Beat in vanilla, imitation butter extract, and buttermilk.

Divide batter into two bowls. Add yellow food coloring to both bowls and stir together until you are happy with the color. Add red food coloring one drop at a time to one of the bowls, until your desired orange color is achieved.

Add 2 tablespoons of yellow batter to each cupcake liner. Top each with 2 tablespoons of orange batter. Liners should be 2/3-3/4 full. Tap full pan on the counter five times before baking for 16-18 minutes, until a toothpick inserted in the middle comes out clean. Let cupcakes cool in the pan for 5-10 minutes before removing to a rack to cool completely.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add confectioner’s sugar and salt in two installments, combining completely after each addition. Beat in honey, vanilla, and imitation butter extract. Mix in heavy cream until combined. Frost cupcakes as desired. Garnish with candy corn.

Cupcakes will keep covered at room temperature for up to three days, or in the refrigerator for up to five.

Yellow Cupcakes with Nutella Buttercream

Yellow Cupcakes with Nutella ButtercreamI bake for a lot of people. During any given month, I make and deliver upwards of twenty cakes (a lot for one person with one oven and a day job). I love getting texts and emails letting me know how much they were enjoyed–it really makes all of the effort worthwhile and keeps me motivated. But there is one person whose opinion truly means everything to me: my sweet little sister, Eliot (E3).

Yellow Cupcakes with Nutella ButtercreamBefore I went up to Boston last weekend to celebrate her birthday, I sent her a series of text messages about her birthday cake. I knew it would involve chocolate, but everything else was up in the air. I’m sure five text messages about how I could make a chocolate cake with peanut butter frosting or a peanut butter cake with chocolate frosting weren’t disruptive to her studying *at all.* We went back and forth with ideas until she settled on a chocolate cake with Nutella Buttercream. Obviously, it was a hit with the birthday girl and her friends. I mean, hello! Nutella! Eliot loved it so much that she had some for breakfast on Sunday.

Yellow Cupcakes with Nutella ButtercreamBefore I headed back to New York, Eliot asked me to put her cake on my blog. I thought about it all the way home. I already have a great chocolate layer cake on here that is fantastic with this frosting, but being the vanilla person I am (sorry), I decided instead to pair that fluffy, chocolate-hazelnut buttercream with yellow cupcakes.

Yellow Cupcakes with Nutella ButtercreamY’all, these cupcakes are ridiculous. Yellow Cupcakes with Nutella Buttercream take the classic combination of yellow cake and chocolate frosting and turn it on its head. The cake itself is a classic: super moist and buttery. But then there’s the Nutella Buttercream. It’s billowy and beautiful and basically tastes like pure Nutella…but better, because it’s frosting. Full of chocolate-hazelnut flavor and unbelievably rich and fluffy–you won’t be able to resist it!

Seriously, after biting into one of these cupcakes, you may wonder why yellow cake and Nutella Buttercream aren’t a classic yet. I sure am.Yellow Cupcakes with Nutella Buttercream

Yellow Cupcakes with Nutella Buttercream
makes 15-16 cupcakes*

Cupcakes:
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk

Nutella Buttercream:
1/2 cup unsalted butter, softened to room temperature
1/2 cup Nutella
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1/2 teaspoon pure vanilla extract
3-4 tablespoons heavy cream

For Topping:
chopped milk chocolate-hazelnut candy bar (optional)

Preheat oven to 350F. Line a muffin tin with cupcake liners. Set aside.

Make the cupcakes. In a small-medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy (about two minutes). Beat in sugar until combined. Add eggs and yolk one at a time, mixing completely after each addition. Mix in vanilla and buttermilk. Add dry ingredients in two installments, combining completely after each addition.

Fill muffin cups 2/3-3/4 full of batter. Tap pan on the counter five times before baking for 19-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool in pan for 5-10 minutes before removing to a rack to cool completely. Repeat baking process with remaining batter, filling any unused muffin cups part-way with water.

Make the buttercream. In a large bowl, use an electric mixer to beat butter until light and fluffy. Beat in Nutella. Add confectioner’s sugar and salt in two installments, mixing until completely incorporated. Mix in vanilla and heavy cream until the desired consistency has been reached.

Frost cooled cupcakes. Top with chopped candy bar pieces, if desired. Leftovers will keep in an airtight container at room temperature for up to three days, or in the refrigerator for up to five.

Note:


If you don’t have a muffin pan, this recipe will make a one-layer frosted cake. Pour prepared batter into a greased 9-inch round cake pan and bake for 32-35 minutes. Let cool in the pan for ten minutes before removing to a rack to cool completely. Frost as desired.

Coconut Cupcakes

 I’m slowly but surely settling back into life in Brooklyn.

Last week, I basically felt like packing up and impulsively moving to Maine. You know, because living there would be just like being on vacation. #logic 

Arriving home to a heatwave, the end-of-the-month cake rush, and a week full of work at my day job (which I love, but work is work) was just enough to make me lose my pretty little mind.

Note to self: never go on vacation during the week preceding the craziest week of the month. Just don’t do it. 

 I worked through the weekend, but did pause Saturday night to have a mini-Maine reunion with VJ and Shira. I made tostadas and we ate all of the guacamole and loved on some cute cats. And on Sunday morning, I felt so. much. better. You know you have good friends when you can travel together for eight days, survive the hottest twelve hour drive in the history of twelve hour drives, and still want to hang out together. 

 I didn’t do much baking for myself or this blog last week (aside from this Chocolate Cream Pie), and honestly, I didn’t really want to. I love baking, but with the heatwave, a gazillion cakes, and work, all I really wanted to do was crank the AC up to high and take a nap. But I didn’t, and I survived it. All of the cakes turned out well, even though the frosting was a little soft from the heat. I made crowd favorites: vanilla, chocolate, and two carrot cakes, but my favorite was a coconut cake. Even in the midst of all the insanity last week, I made a mental note that that cake was blog-worthy. 

And so, here it is in cupcake form. Soft, buttery, coconut-scented cupcakes, brushed with a coconut simple syrup, topped with coconut buttercream, and rolled in sweetened shredded coconut. Yes, there are four doses of coconut–there’s no mistaking the flavor of these sweet little cupcakes!

I made these yesterday morning and ate two while chatting with my roommates in our finally-not-sweltering living room. One of them, who rarely tries any of the baked goods he is constantly surrounded by, told me that this was the best coconut cake he had ever eaten. I don’t know about “best ever,” but I do know that starting this week with Coconut Cupcakes is a sure sign that things are looking up. 

 Coconut Cupcakes
makes 16-18 cupcakes (or one 9-inch round cake*)

Cupcakes:
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup buttermilk, room temperature

Coconut Simple Syrup:
1/4 cup granulated sugar
1/4 cup water
1/2 teaspoon coconut extract

Frosting:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1-2 tablespoons heavy cream
1-1 1/2 cups sweetened shredded coconut

Preheat the oven to 350F. Line a standard muffin tin with 12 cupcake liners. Set aside.

Make the cupcakes. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar. Mix in eggs one at a time, followed by vanilla and coconut extracts, and buttermilk. Add dry ingredients in two installments, combining completely after each addition.

Fill prepared muffin cups 2/3-3/4 full. Tap pan on the counter five times to release any large air bubbles. Bake cupcakes 16-18 minutes, until a toothpick inserted in the centers of a few cupcakes comes out clean. Let cupcakes cool in the pan for five minutes before removing to a rack to cool completely. Repeat baking process with any remaining batter, making sure to fill any unused muffin cups 1/4 full with water to prevent the pan from warping.

Make the coconut simple syrup. Combine sugar and water in a small saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved and mixture begins to bubble at the edges. Remove pan from heat. Stir in coconut extract. Use a pastry brush to paint each cooled cupcake with the hot syrup.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Mix in confectioner’s sugar and salt, followed by vanilla and coconut extracts. Add 1 tablespoon heavy cream and beat frosting for one minute, until fluffy. If a looser frosting is desired, add another tablespoon of heavy cream and beat for another minute. Use an offset knife to frost cupcakes.

Place sweetened shredded coconut in a small bowl. Dip the top of each frosted cupcake into coconut.

Serve cupcakes immediately, or keep in an airtight container at room temperature for up to two days. Cupcakes will keep in the refrigerator for up to five days.

Note:

This recipe may also be used to make a single-layer 9-inch round cake. Bake batter in a greased pan for 32-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a rack to cool completely. Brush with warm coconut simple syrup, and frost and decorate as desired.

Peanut Butter Cupcakes with Oreo Buttercream

 Peanut butter and Oreos are a match made in heaven. The salty-sweetness of peanut butter combined with dark chocolate wafers and creamy filling is straight-up amazing. Seriously, if you have never tried them together, I demand that you do so ASAP. And while there’s nothing quite like spreading peanut butter onto an Oreo, why not take this magical combination and make it into cupcakes?

Today, I’m bringing you just that–moist, fluffy cupcakes jam-packed with peanut butter and a buttercream frosting chock full of crushed Oreos. Oh yes, these are goooooooood. Like, I’ve-eaten-three-today-and-am-considering-another good. Almost too good to share. But I will, because having seventeen…make that fourteen…of these in my apartment is clearly a bad idea. 

These cupcakes are full of peanut butter flavor. There’s 2/3 cup of the good stuff mixed right into the batter. Yes, it takes that much. Peanut butter is one of those ingredients that can easily disappear in baked goods. If you don’t use a lot, you might as well just make vanilla cupcakes because that’s exactly how the final product will taste. I love vanilla cake, but when I want peanut butter, I. want. peanut butter.

Not only does the peanut butter serve to flavor the cupcakes, it also keeps everything moist along with a little bit of softened butter, a lot of dark brown sugar, and a couple of eggs. Where many peanut butter cupcakes are dry and crumbly, these stay soft and springy. The rest of the ingredients are pretty standard fare: flour, baking powder, baking soda, salt, granulated sugar, vanilla, and buttermilk. There’s also 1/4 cup of cornstarch to lighten the batter and keep the texture nice and soft. 

These cupcakes bake up to be gorgeous and golden with crackly tops. And oh, they smell ridiculously good. You’ll want to have two straight out of the oven, but you should wait because 1) you will burn your mouth, and 2) there’s Oreo Buttercream to be had! 

This frosting is pretty much everything I want in life. It’s light, fluffy, super creamy, and packed with crushed Oreos! And it couldn’t be simpler. Beat softened butter and confectioner’s sugar together until light and fluffy. I always add a pinch of salt too, just to keep the frosting from being overly sweet. Next comes some vanilla, followed by nearly a cup of crushed Oreos. There are twelve of the little sandwich cookies in this frosting! YAAAAAS. Add in a few tablespoons of heavy cream, and beat until everything is super fluffy, delicious, and ready for cake. Pipe or spread the frosting onto the cooled cupcakes and garnish with more Oreos. Because Oreos.

Peanut Butter Cupcakes with Oreo Buttercream are too good, you guys. Too good. The cake itself is moist, springy and packed with peanut butter, while the frosting is fluffy and full of that classic Oreo flavor. They’re perfect for birthdays, cookouts, or any occasion that demands cupcakes. Just make sure that you have people to share with. I’m still eyeing that fourth one. 

 Want more peanut butter and Oreos? Check out my homemade Oreo Peanut Butter!

Peanut Butter Cupcakes with Oreo Buttercream
makes about 16-17 cupcakes

Cupcakes:
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
2/3 cup creamy-style peanut butter*
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup buttermilk*

Buttercream:
1 cup (2 sticks) unsalted butter, softened to room temperature
3 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
12 Oreo cookies, finely crushed (a scant 1 cup of crumbs)
4-6 tablespoons heavy cream*

For Garnish:
16-17 Oreo cookies

Preheat oven to 350F. Line a standard muffin pan with cupcake liners. Set aside.

Make the cupcakes. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter and peanut butter until combined and fluffy. Beat in dark brown and granulated sugars, followed by eggs and vanilla. Mix in buttermilk. Add dry ingredients in two installments, mixing until combined.

Fill prepared muffin cups 2/3 full of the batter. Gently tap pan on the counter five times to release any large air bubbles. Bake cupcakes 21-23 minutes, until a toothpick inserted in a couple of cupcakes comes out clean. Let cupcakes cool in the pan for five minutes before removing to a rack to cool completely. Cool muffin pan completely before filling with any remaining batter.

Make the buttercream frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in confectioner’s sugar in two installments, followed by salt and vanilla. Mix in crushed Oreos until well-dispersed. Beat in cream until your desired consistency has been reached. Spread or pipe onto cooled cupcakes. Garnish with additional Oreos, if desired.

Cupcakes will keep covered at room temperature for up to three days or in the refrigerator for up to a week.

Notes:

1. Do not use natural-style peanut butter.

2. If you do not have buttermilk, you may make your own. Pour one teaspoon of white or Apple cider vinegar into a liquid measuring cup, and pour in regular milk up to the 3/4 cup mark. Stir and let sit for five minutes before using. I do not recommend skim or fat-free milk.

3. Half & half or whole milk may be substituted in the frosting, although the final product will not be as rich and creamy as frosting made with heavy cream.

Pumpkin Spice Latte Cupcakes

  
Things are about to get really basic up in here. I have taken all the flavors of the beloved pumpkin spice latte and mixed them into light, fluffy cupcakes with vanilla buttercream piled high on top. Pumpkin spice lattes in cupcake form? I might as well just put on the Uggs that have been relegated to the closet the last couple of years because I CAN’T EVEN. Pumpkin spice, espresso, lighter-than-air cupcakes, and dreamy vanilla buttercream? YAAAAAS. YAAAAAAAAAS. Pumpkin spice all the things!

But before we get to the cupcakes, I have a confession to make: I don’t really understand the pumpkin spice latte craze. I mean, I get that cinnamon, cardamom, black pepper, and coffee are good. That’s the entire basis for the chai latte, and I big-pink-puffy-heart love chai lattes. But something about the pumpkin spice latte turns me off. Maybe it’s my confusion over the pumpkinization of America. Or maybe it’s the fact that I’ve never had a pumpkin spice latte that actually tasted “right.” In my experience, it either tastes of artificially flavored syrup with a good dose of bitterness, or a very milky cup of coffee, neither of which are things that I get terribly excited about. I like my pumpkin real and my coffee black. But I also dig cupcakes. So here we are.

These cupcakes have a hefty dose of pure pumpkin purée (a whole cup!), more pumpkin pie spice than cinnamon (because pumpkin should taste like more than just cinnamon), and a noticeable hit of coffee flavor in the form of granulated espresso. Where many pumpkin baked goods are dense and heavy, these cupcakes are a bit on the softer, lighter side thanks to some serious baking chemistry. Yes, chemistry. Don’t panic. I am a C+ chemistry student at best, so if I can figure this out, anyone can.

To achieve a tender crumb, we need a few things: cornstarch, buttermilk, oil, and my favorite ingredient of late, whipped egg whites. Cornstarch is added to the dry ingredients. Cake flour is a mixture of all purpose flour and cornstarch, and it’s slightly lower amount of gluten makes for a velvety texture. If we used all cake flour here, our cupcakes would likely sag in the middle. They’d still be delicious, but we want them puffy. The solution is to add just a touch of cornstarch to the full volume of flour. Buttermilk also helps with tenderness, and activates our leaveners. Oil is used instead of butter. American-style butter is 15-20% water, whereas oil is water-free. Therefore, our cupcakes will stay moist for days, rather than drying out as the water in the butter and pumpkin evaporates.

 
 Airiness, something that is so often lost in pumpkin baked goods, comes in the form of whipped egg whites, just like it does in my Pumpkin Pie. Egg whites are structural powerhouses in baking. Left in their natural state with the increased moisture from the pumpkin purée, buttermilk, and oil, they would weigh these cupcakes down. But when we whip air into them and completely alter their physical form, we bypass dense, heavy cake completely. Light and fluffy cupcakes all the way.  Once the cupcakes are baked, put them on a rack to cool and get to work on the frosting. This vanilla buttercream, you guys. It is SO good. Buttery, fluffy, not-too-sweet vanilla heaven. And it’s so easy, it’s ridiculous. Beat butter until it’s fluffy and light in color, add confectioner’s sugar and salt, then vanilla and heavy cream. The heavy cream whips within the mixture and makes the resulting frosting so fluffy, I could die! (Name that movie.) You could use half & half or whole milk here, but your frosting will not be nearly as rich and fantastic. Once all your mixing is done, stuff the buttercream into a bag with a piping tip and go nuts. If you’re not comfortable with a piping bag, or just don’t have one, spread the vanilla buttercream with an offset knife.

 
Make these cupcakes this weekend or over Thanksgiving, and get your basic on. Or, if being totally basic isn’t your thing, double the batter and make an amazing layer cake! No matter how you feel about Starbucks or Lululemon or selfies, these Pumpkin Spice Latte Cupcakes won’t disappoint.  Pumpkin Spice Latte Cupcakes

adapted from Pumpkin Cupcakes on Sally’s Baking Addiction
makes 14 cupcakes or a one-layer 9″ round cake*

Cupcakes:
1 3/4 cups all purpose flour
2 tablespoons cornstarch
2 1/2 tablespoons espresso granules*
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, separated
1/3 cup light brown sugar, packed
1/3 cup granulated sugar
1 cup pure pumpkin purée
1/2 cup neutral-flavored oil*
1 teaspoon pure vanilla extract
1/3 cup buttermilk

Frosting:
1 cup unsalted butter, softened room temperature
4 cups confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
2-4 tablespoons heavy cream*

Preheat oven to 350F. Line two muffin pans with cupcake liners. Set aside.

In a large mixing bowl, whisk together flour, cornstarch, espresso granules, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together sugars, pumpkin purée, oil, egg yolks, vanilla extract, and buttermilk. Using a silicone spatula, fold in the flour mixture in two installments. 
Place two egg whites in a medium mixing bowl. With an electric mixer or a whisk, whip egg whites until soft peaks form. Gently fold the whipped egg whites into the pumpkin batter, just until combined. Divide batter into prepared pans, filling each cup 2/3 full. Bake for 16-18 minutes, until a toothpick inserted into one of the cupcakes comes out clean. Let the cupcakes cool in the pan for a few minutes before removing to a rack to cool completely.

To make the frosting, beat softened butter with an electric mixer until light and fluffy, about two minutes. With the mixer starting on low, beat in confectioner’s sugar in two installments. Add salt. With the the mixer on high, beat in vanilla and heavy cream, stopping to scrape down the bowl. When the frosting is to the preferred consistency, it’s ready. Pipe or spread frosting onto cooled cupcakes.

Cupcakes will keep covered at room temperature or in the refrigerator for up to three days.

Notes:

1. If you want a layer cake, you may double this recipe and pour it into two greased 9″ round pans. Bake at 350F for 25-27 minutes.
2. I use Medaglia d’Oro.
3. I use canola oil, but vegetable oil will also work.
4. Half & half or whole milk may be used in place of the heavy cream.