Wednesday, December 15, 2010

Happy National Cupcake Day!!

I hear it's National Cupcake Day (isn't every day a national something day?). To celebrate I'm bringing back an old post featuring actress, comedian and super-hostess Amy Sedaris' delicious Tattletail's Vanilla Cupcakes recipe—named after her rabbit, I believe. Enjoy!!

Tattletail's Vanilla Cupcakes

Turn oven on to 375 degrees F.

You will need:

Unsalted butter, sugar, eggs, vanilla extract, baking powder, salt, flour, milk

Put 1 1/2 sticks of butter in mixer and beat at medium speed until somewhat smooth. Pour in 1 1/2 cups of sugar and beat well. Add 2 eggs. I like to crack the eggs on the side of the bowl while it is moving, which can be really stupid. I like to take chances. Yes, I have had to throw away my batter because I lost eggshells in the mix. Yes, it was a waste of food and yes, I know how expensive butter is, but what can I say? I'm a daredevil. Mix well. Add: 2 teaspoons of pure vanilla, 2 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 2 1/2 cups of flour, and 1 1/4 cups of milk. Beat until it looks like it is supposed to and pour into individual baking cups, until they are about 2/3rds full. Bake for 20 minutes or until golden brown. Should produce 24 cupcakes; I get 18 because I'm doing something wrong, although my cupcakes were voted 2nd best in the city by New York Magazine.

Tattletail's Vanilla Buttercream Frosting

In a bowl combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract and 1/4 cup of milk or light cream and beat for a while. Really whip it, don't be afraid to get in there. I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.

If you do choose to add pure almond extract instead of vanilla, you're on your own. I don't know the measurement for it, but I do know it's less that the amount of vanilla you would add.

Excerpted from I LIKE YOU by Amy Sedaris. Copyright (c) 2006 by Amy Sedaris. Reprinted with permission from Grand Central Publishing, New York, NY. All rights reserved.

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