Wow! It sure feels good to be back here again! We've had viruses GALORE sweeping through our home. It stared with the stomach virus, then the flu, and moved on to allergies/colds. UGH! After taking a look at the mountain of kleenex that we all blew through...ha ha, get it...we blew through. Ok, it was bad humor, I know. But I couldn't resist. Anyway, we should own stock in Kleenex!
And just when we thought all was clear, my father-in-law landed himself in the hospital. NOT COOL! Can I just say that taking a trip to the ICU ward is NOT the proper way to spend time with your loved ones? I can talk lightly about it now because he came home today; but I gotta say, we were
really freaking out slightly scared.
It's been a tough couple of weeks thats for sure.
Sooo...to say the we are glad to be out of February and moving on to March is a bit of an understatement.
My dad has been after me for several weeks to make him a white cake with vanilla frosting.
Nothing fancy mind you.
Just a simple white cake...even the boxed kind would do.
But could I do that? Just whip up a white cake out of a box and slap some canned frosting on it?
Um...can I get a HELL NO!?
Since I have married into an Irish family (uh, hello, McCarthy...how much more Irish can one get?) Well, perhaps O'Brian is more Irish, but really, who's checking right!?
I decided that we needed a bit of the Luck of the Irish in our household.
So I topped these deliciously moist white cupcakes (that are not from box THANK you very much) with a sprinkle of Lucky Charms!
With their pink hearts, yellow moons, orange stars, and
They are Magically Delicious!
Lucky Charm Cupcakes
Keywords: cupcake spring
- (recipe adapted from King Arthur Flour)
- 2 3/4 cups King Arthur Unbleached Cake Flour Blend
- 1 2/3 cups sugar; superfine sugar is best
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 4 large eggs whites plus 1 whole large egg
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 sticks unsalted butter
- 2 tsps. clear vanilla extract (if you want bright white frosting)
- 1 1/2 lbs powdered sugar
- 4-6 Tablespoons heavy cream or milk
InstructionsMoist White Cupcakes
- Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
- Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
- Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
- In a small bowl, whisk the milks with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
- Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 36 to 42 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
- In a large bowl, cream butter until fluffy.
- With the mixer on low, slowly add in the powdered sugar and continue beating until well blended.
- Add in vanilla and 3 Tablespoons of heavy cream or milk. Blend on low unitl moistened.
- Add an additional 1 to 3 Tablespoons of heavy cream or milk until you reach desired consistensy. Beat at high speed until frosting is smooth and fluffy.
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