Tuesday, September 18, 2012

Cupcakes Two Ways!

So I'm going to keep this short and sweet...when I'm not coordinating weddings, baking, or blogging I work at Guilderland Family Chiropractic as a Chiropractic Assistant. Today marked the 117th Birthday for Chiropractic and in honor of the occasion I baked TWO sets of cupcakes.

Pop quiz...which of the above is gluten free?

If you know me at all you'd know I'm a chocolate and not a vanilla girl...and by the process of elimination I'd rather eat a gluten free CHOCOLATE cupcake than a plain old vanilla. However, back in my gluten indulging days I used this simple recipe for a classic vanilla cupcake that I fell in love with and know it's a deliciously good recipe.

To begin: channel your inner Maximus and assemble the ranks.

Vanilla Cupcakes:
1 1/2 cups flour
1/2 cup butter
1/4 cup milk
1/2 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cups sugar
3 eggs

Fluff the butter and sugar together and then add vanilla extract and eggs one at a time. 
Combine dry ingredients.
Alternate adding the dry ingredients and the milk until batter comes together.

I know I have no picture but I assure you this is the most luscious, wonderful batter to behold! If it's not amazing then you've missed something! 

Bake at 350 degrees for 17-20 minutes or until a knife inserted comes out clean.

Ok ready for Dirty's dirtiest secret of all? My secret for delicious GLUTEN FREE Chocolate Cupcakes.... 

Oooh snap..oh no she didn't... I know..and I did. Since I was under a time crunch and knew I had one proven recipe I opted to give something boxed a shot...and let me tell you... I just tried one of these boxed cupcakes and YUM... HIGHLY recommend to any fellow Glu-tard!

I'm not going to explain how to make cupcakes from a box...if you're reading this then clearly you can read ;) 

Honestly no wheat-eater can tell the difference. 

I may skip a step and opt for a boxed batter but I will NEVER... I repeat NEVER opt for boxed and/or pre-made frosting... a girl needs to have some standards after all. 

Basic Butter Cream Frosting
1/2 cup butter
2 cups sifted powdered sugar
2 tablespoons milk or heavy cream
1 teaspoon vanilla extract

Beat the butter on medium speed for 2 minutes. 
Add remaining ingredients. 
Next add desired food coloring- but know because of the simple purity of this recipe the virgin color of the butter cream is quite spectacular and elegant all it's own. 

Another one of Dirty's Little Secret's: if you see a "Butter Cream" that is pure white...then it's not made with 100% butter but has been tainted and blended with shortening. This is why when people taste this pure version of butter cream they always remark on how amazing the flavor is! 

Remember when adding food coloring start with small drops and gradually add more as needed...it never looks like enough until it's too late. You can always add color easily taking it away is another story. 

These cupcakes are about taste and flavor so I kept the decor to a minimum by using my largest star tip fitted to my pastry bag.

Here's a bakers trick: Use a pint glass to help add frosting to your empty bag! 

Pick a style you feel comfortable with and pipe your frosting. 

Once piped...here's my secret for a lustrous finishing touch. 

Pearlizing spray!

Look at that shine!

There is really only one thing left to do....share and enjoy with someone you love! Nothing says celebrate like your very own cupcake :)