Thursday, April 23, 2009

Amy Sedaris' Vanilla Cupcakes + Peach SMBC

cupcakesamysedaris

Not only am I obsessed with finding the perfect cupcake recipe, but I'm now obsessed with the 1M tip. All I want to do is make cupcakes and frosting! When I finally got the beater blade, the first thing I baked were Amy Sedaris' cupcake recipe so I could make a batch of SMBC. The beater blade is so cool. It definitely makes creaming a lot more efficient and seems to incorporate more air. Seeing how the butter, sugar and eggs were being creamed so intensely, I was afraid of was overmixing so I switched back to the regular paddle to add the flour and milk. I'll have to try using it next time the whole way through to see how it compares with the regular paddle in cake texture although I have a feeling that I'll just use it for pre-flour purposes..haha. I can't help that I'm paranoid about overmixing! Thanks for recommending such a great recipe Cassie! I love how this cupcake wasn't overly dense or tasted like butter and egg overload like most cupcake recipes I've tried.

Amy Sedaris' Cupcakes

24 cupcakes

Ingredients
1 1/2 stick (12 tbsp) unsalted butter
1 3/4 cup sugar (I used 1 1/2 cup sugar)
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour (I used all purpose, but I guess you could use either all purpose or cake flour)
1 1/4 cup milk

Directions
1. Preheat over to 350 degrees (Amy uses 375, but I think that's too high).
2. In a bowl, whisk flour, baking powder, salt together
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, one at a time making sure it's well incorporated
5. Beat in vanilla
6. Add flour mixture in 3 batches, alternating with milk. Do not overbeat.
7. Divide batter evenly. Bake for 16 to 20 minutes and toothpick inserted into center comes out with a few moist crumbs attached.
9. Cool on wire rack for 5-10 minutes then transfer cupcakes to cool completely

Swiss Meringue Buttercream Frosting
Adapted from How to eat a cupcake

Ingredients
2 large egg whites
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, at room temp
1/2 cup peach jam (could barely taste it, will add more)

Directions
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.
Press jam through a strainer to get rid of lumps and beat into frosting. Beat until frosting is smooth and creamy. Continue beating for 2 minutes on low speed to eliminate air bubbles

71 comments:

  1. Oh my Steph this has to be the most beautiful cupcake I have ever seen. I bet you are so proud. IT's too beautiful to eat, but looks so tempting!

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  2. STEPH!!! HOLY GOODNESS!!! LOOK AT HOW MAGNIFICENT THAT CUPCAKE IS!!! Girl, you totally rock.

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  3. that looks like a peach rose! I need to learn how to do that--gorgeous!

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  4. I'm totally not a buttercream fan... but that cupcake is so pretty it makes me want to eat it anyway!

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  5. What an incredibly gorgeous cupcake! I'll send you that scone recipe soon.

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  6. Yum. I can see the little flecks of peach in the frosting and it is making me drool.

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  7. Absolutely gorgeous!! I guess you can figure out what I'm thinking already...er..cut...paste...forward...Psychgrad...whadyatink?

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  8. Gorgeous!!! You did such an amazing job with the frosting. I wish I had half the decorating skills you do :)

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  9. This sounds delicious and your piping looks great!

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  10. Cupcakes like these make me so happy. Sometimes I don't even want to eat them and just look at them. And Swiss Merengus Buttercream is the absolutely best frosting ever - isn't it?

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  11. That 1M tip is my favorite. It makes beautiful frosting everytime. Yours is so nice.

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  12. Ohhh peaches 'n cream! Good idea!!! :D

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  13. oh That cupcake is so tempting. I really like how you decorated it too. I want to buy that tip too :)

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  14. It's beautiful!! Teach me how to do that!! I so need to learn how to decorate cakes and cuppies, you did a fantastic job!!

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  15. I wish I could have that kind of flowers in the garden! It is simply amazing!

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  16. Beautiful cupcake. I, too, love to bring out my tips and experiment with the different ones. You did a great job on that one. I wanna try that SMBF.

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  17. Everyone's right...this is probably the world's prettiest cupcake. I was wondering if people liked the beater blade...I may have to add it to my KitchenAid parts collection.

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  18. Hi Steph..Your cupcake is very tempting. I want to try the frosting as this perfect swirl never comes. i am going to use that tip which you mentioned.

    Joining after long gap.. hershey's choclate cup cake is yummy.. Gonna try for some kid's birthday definitely!!!

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  19. you always create such exquisite cupcakes.

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  20. Hey, nice job with that 1M tip! It almost looks like a rose on top.

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  21. A cupcake that is almost too pretty to eat! I have this Amy Sedaris recipe and it is my absolute favorite. I love the frosting...such a pretty color.
    You get a perfect 10 for this!

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  22. I have a fear of overmixing, too!! That beater blade does sound quite fantastic, though. Speaking of fantastic, these cupcakes look AMAZING. And that peach SMBC sounds delicious. I want to eat spoonfuls of it. What a perfect springtime treat. You're frosting of the cuppies looks fabulous, too.

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  23. I love this cupcake recipe and use real vanilla beans when I make it!

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  24. I love your 1M tip work! Gorgeous! I'm always on the hunt for a good frosting recipe.

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  25. 1M, eh? I should practice using it. What motion do you take with the tip to create the swirl (e.g., start in the middle and work your way out in one go around)? With the SMBF - can you just add any flavoured jam? If 1/2 cup of jam isn't enough, would you double it next time? Sorry for the load of questions. Giz is coming to visit this weekend and I have a feeling that cupcakes may be in our future.

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  26. What a beautiful job piping the decoration on your cupcake. It's stunning.
    Michelle
    http://oneordinaryday.wordpress.com/

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  27. EEEK! I want to EAT that! I'm getting cupcake fever.

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  28. How gorgeous is that cupcake? I am so glad that you are obsessed with cupcakes and tips, we all benefit from your work!

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  29. What a beautiful piping job! I love my 1M too, but mine don't look like that... I'll have to practise that look. ;)

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  30. What a beautiful cupcake...love the idea of adding peach jam!!!

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  31. Beautiful! How'd you do that icing?!

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  32. Well isn't that the prettiest little thing?

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  33. It looks like a rose! So pretty, and sound delish!

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  34. That looks like an edible vanilla rose! Yum!

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  35. Your cupcake's gorgeous!
    ~ingrid

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  36. That is some superstellar piping! It looks just like a rose. I love it.

    And I like Amy Sedaris' vanilla cupcake. I usually find vanilla cupcakes blah-ish, but I like the texture and flavor of that one.

    Oh, and what's wrong with compulsive cupcake baking and icing? I hope nothing. :)

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  37. I so want a beater blade!! That cupcake is stunning, Steph!!

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  38. Thank you for your helpful comment on my site - you're awesome! I'm going to go to Michael's this weekend and get the 1M. Still need to figure out what to do for icing. The wedding will be inside in a temperature controlled room - so I can't imagine there being a huge issue with a butter-based icing. But, I should test that out.

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  39. I'm completely impressed and jealous of your cupcake decorating skills! They look delicious and I especially like the peach in the frosting - yum!

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  40. Your frosting technique is beautiful! But I question the interchanging of AP and cake flour without adjusting the amount. Would be interesting to do a side by side comparison.

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  41. found your blog on TasteSpotting and this pipping caught my eye! Love it !

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  42. perfect swirl!! and peach buttercream sounds YUMMM! great photo too... :)

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  43. I also reviewed this cupcake recipe and I completely agree, 375 is too high. I baked them at 350 and ended up with taller, less brown cupcakes. I found the vanilla flavor to be pronounced, but the cupcakes were a tad on the dry side.

    I posted tons of photos if anyone is interested:
    http://butteryum.blogspot.com/2009/03/review-vanilla-cupcake-recipe-by-amy.html

    Oh, I love the 1M tip too!

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  44. These are so beautiful and elegant! Would be a sophisticated cupcake at a baby shower or bridal event too.

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  45. Gorgeous cupcake, just perfect! I can't even image how yummy it must taste!

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  46. That is one gorgeous cupcake! Beautifully decorated!!

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  47. yah...I have two 1m tips! I can't live without 'em! Your cupcakes turned out perfectly! I too love the texture of well-beaten buttercream. I sometimes beat my favourite simple buttercream 8 minutes until it's turned white. People seem to love the smoothness and the incorporated air. It's easier to pipe too!

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  48. Love the 1M tip! :) Fancy-looking cupcake there, Missy!

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  49. Amazing patter with that peach butter cream!

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  50. whoa look at that piping! How do you do that? I bought an icing tip kit. Wonder if I have 1M tip? i probably do. And peach SMBC? Damn girl, I want one right now!

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  51. That blooming rose swirl is beautiful! Mine never looks quite right. Great job!

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  52. OMG, that is the most beautiful cupcake I have seen - buying 1M tip now - can you show us all how you do it?

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  53. that is the prettiest cupcake I have ever seen, so gorgeous!

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  54. How could I eat that gorgeous cupcake?! :'-( WIshed I have the patience to create that.

    Sighhhh... I will only cupped it in my hands or have 2 dozens and put them as centre piece at my dining table with a sign 'Noli Me Tangere' :-D

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  55. How do you get that beautiful swirl on your cupcakes, they look gorgeous!

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  56. Steph, Is there a tutorial on the web teaching the technique for the icing the way you have it here?
    I would love to know. Thanks so much
    AmyRuth

    So Beautiful!!!

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  57. They look really beautiful and tasty

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  58. I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

    Cheers,
    Melissa

    melissa@foodista.com
    Editor and Community Developer
    Foodista.com -- The Cooking Encyclopedia Everyone Can Edi

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  59. Thanks for posting your modifications for these. I made them this weekend using your tips and they finally turned out perfect.

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  60. What pretty piping! I'm going to have to find the 1M tip and practice!

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  61. HI

    Perhaps you should post a step by step pictures on how to create this lovely rose, the rest will agree, right? Loookig forward!

    Regards

    Kium

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  62. Please tell me how to make the frosting look like that - or link me to a photo essay that says it all in pictures. Beautiful stuff!
    XO
    Valerie

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  63. hey steph! wow that cupcake looks amazing!! i am in love with your blog nad your recipes!

    please check out my baking blog: http://thesweet-cafe.blogspot.com/

    thanks!
    xx

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  64. Hi Steph,

    Would you recommend Amy Sedaris cupcake than Billy's Vanilla cupcake?

    I've tried Billy's Vanilla cupcake and I have the same problem with you. The cupcake didn't retain the fluffy texture and it gets dried after a while.

    I'm looking for cupcake recipe that will keep fluffy texture. Any recommendation?

    Thanks,

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  65. Hi does this frosting crust somewhat. Please let ne know thanks

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