BIY: Chiffon Cupcakes and Vanilla Frosting

Welcome to the first BIY (Bake It Yourself).  After tweeting so much about cupcakes the other day, I decided it would be good to share my favorite recipe for cupcakes and a quick frosting.  I love these recipes and they are my "go-to" whenever I need a batch to satisfy everyone.  They are very fun to make too!

White Chiffon Cake (Difficulty: Medium to Hard)

Yield: two 8" round cakes OR 24 cupcakes

1/2 C. Butter softened

1 C. white sugar

2 tsp. baking powder

2 C. cake flour (must be cake flour; All Purpose has too much gluten)

2/3 C milk

4 eggs whites (do not use carton egg whites, they do not work the same)

1 tsp. vanilla extract (or desired flavoring; also taste amazing with orange or almond!)

What you will need: three bowls, measuring cups, measuring spoons, one stand mixer, one electric mixer OR stiff metal/wire whisks, cupcake pans, cupcake liners, and rubber spatula

1. Preheat oven to 325*F
2. Cream butter and sugar until light and fluffy; scrap sides of bowl to make sure sugar and butter are mixed
3. Sift flour and baking powder together; set aside in a separate bowl
4. Add flour mixture, eggs and milk to butter/sugar mixture - alternating each ingredient (wet, dry, wet, dry..)
5. Beat egg whites until medium peak (not stiff!!); Add vanilla right before egg whites are done
6. Gently fold the whites into the batter with rubber spatula.  Only mix until whites are mostly incorporated.  You should see a little swirl pattern in the batter.
7. Fill cupcake pan with liners; Fill each cup 2/3 of the way with batter
8. Bake until cupcake springs back when the top is touched (time varies)
9. Cool and serve with frosting or as is (LOVE this recipe by itself!)

 Hilary's Quick Frosting (Difficulty: Easy)

Yield: ~ 3 cups (enough for one dozen cupcakes)

4 Tbs. Crisco or Butter (I prefer Crisco that isn't butter flavored) at room temp

2 1/2 C. powdered Sugar

1-2 Tbs. milk

1/2 tsp vanilla extract (or any other flavoring you desire)

food coloring (optional)

What you will need: electric or stand mixer,  rubber spatula, bowl, cling/plastic wrap OR air tight container

1. Put all ingredients except milk into bowl; mix until sugar starts to incorporate with Crisco
2. Add milk 1 tsp. at a time until thickness desired (less for thicker frosting; more for thin; I usually use 1 1/2 Tbs.)
3. Add food coloring if desired
4. Store in refrigerator with cling/plastic wrap over top OR in air tight container
5. Bring to room temp before using; Serve with cupcakes or cake

**Note: I use Crisco because it holds up to warm temperatures better.  If you plan to take your baked good in any kind of warmer climate, definitely use Crisco instead of butter!**

Tbs = Tablesppon

Tsp = Teaspoon

C. = Cups

Click here for a measurement converter.

Click here for a temperature conversion chart.

Here are some pics using these recipes.  Two of my fav final products.

Chocolate Candy Cane Cake

 Chocolate cake and frosting (added cocoa powder to recipes above) and crushed peppermint in between layers with candy cane decorations.

Mini Pumpkin Cupcakes

 I love these! I took two cupcakes and stuck them together with frosting.  Then added a frosting layer on the outside, covered them in either orange colors sugar or just left frosted.  Then added a piece of pretzel as the stem!  So cute!

These are by far my favorite recipes for cake/cupcakes and frosting.  If done right, they will bring any cake lover to their knees.  The flavor combinations and filings are endless, have fun and take pictures!  Post the pictures to my new Facebook like page!  Happy Baking!