Bowl of Berries

I had this for breakfast this morning. Why? It’s my birthday. Growing up, my Mom used to make a bagel topped with a birthday candle and bring it to my room in the morning to wake me up. When my sister and I lived together, she continued the tradition but used a tea candle on the bagel, too funny. This year I felt it was time for a new tradition and what better way to start your birthday then to enjoy a cupcake with your morning coffee.

I was freaking out about the age thing last night but after chatting with my parents I was reminded that it is just a number and doesn’t mean squat. So I woke up this morning and was thankful for the years I have had and look forward to the many years ahead of me. I am blessed with amazing people in my life. Sure things could be better, I could have my widely popular bakery and wine bar open but alas that must wait for the right time. Instead I give thanks for the things I have and look forward to the future.

PS- What great timing!  This month’s Sugar High Friday theme is cupcakes!

Vanilla Bean Cupcakes and Salted Caramel Frosting

Cupcakes

* 2 cups cake flour
* 2 teaspoons baking powder
* 2 teaspoons kosher salt
* 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
* 1 1/2 cups granulated sugar
* 1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon vanilla extract)
* 2 large egg whites, at room temperature
* 2 large eggs, at room temperature

* 3/4 cup whole milk, at room temperature
1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.

2. Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

3. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.

4. Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.

5. Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.

6. Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.

Frosting

This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes.

* 1/4 cup granulated sugar
* 2 tablespoons water
* 1/4 cup heavy cream
* 1 teaspoon vanilla extract
* 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
* 1 teaspoon kosher salt
* 1 cup powdered sugar

1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.

3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.

4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

This entry was posted on Wednesday, September 24th, 2008 at 8:10 am and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.