August Challenge

Do you have one of those mini cupcake tins knocking around your cupboard? I do...and in the 5+ years that I've had it, I've only used it to make the Pampered Chef "Pecan Tassy" recipe that came with the pan. I know, what a shame! Especially when some creativity and inspiration could lead to all manner of delicious MINI CUPCAKES. Great for all kinds of parties where your guests (and YOU) would like just a little morsel of lovely sweetness. Or when you want to offer a variety of tastes, in the same form. So that is our challenge this month...come up with your most creative, delicious mini cupcake. How about a peach cupcake with streusel topping? Or an Elvis cupcake, complete with bananas, peanut butter, and chocolate?

Your cupcake can be based on a personal favorite cake recipe, converted to cooking in mini-portions...or, do what I'm going to try, and use this simple vanilla recipe as a starting point for your own inspiration. Happy baking and we can't wait to see your photos and hear your ideas!

PS: don't be intimidated by the buttercream recipe. Personally, I'm planning to do something much simpler, like a good old-fashioned cream cheese frosting!

Mini Vanilla Cupcakes - Gourmet Magazine, January 2004 - courtesy of Epicurious.com

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup whole milk
• 1/2 teaspoon vanilla
• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1/2 cup plus 1 tablespoon sugar
• 1 large egg
• 1 3/4 cups vanilla buttercream
• Various food colorings* (optional)

• Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners

Preparation:

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.

Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.

For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.

Ingredients

• 4 large egg whites at room temperature for 30 minutes
• Rounded 1/4 teaspoon salt
• 2/3 cup water
• 1 1/3 cups plus 2 tablespoons sugar
• 4 sticks (2 cups) unsalted butter, cut into tablespoon pieces and softened
• 2 teaspoons vanilla

• Special equipment: a candy thermometer

Preparation

Combine whites and salt in a very large bowl. Stir together water and 1 1/3 cups sugar in a 3- to 4-quart heavy saucepan until sugar is dissolved, then bring to a boil over moderate heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in water.

When syrup reaches a boil, start beating egg whites with an electric mixer at medium-high speed until frothy, then gradually add remaining 2 tablespoons sugar and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)

Meanwhile, put thermometer into sugar syrup and continue boiling until syrup registers 238 to 242°F. Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat, scraping down side of bowl with a rubber spatula, until meringue is cool to the touch, about 10 minutes in a standing mixer or 15 with a handheld. (It is important that meringue is properly cooled before proceeding.)

With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (Buttercream will look soupy after some butter is added if meringue is still warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and beat 1 minute more.

Cooks' notes: ·Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.
·The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.