VANILLA CUPCAKES

VANILLA CUPCAKES

from Family Circle Magazine, April 2013

2C all-purpose flour
1 1/2 t baking powder
3/4 t salt
10 T unsalted butter, softened
1C sugar
3 large egg whites
1t vanilla extract
3/4 C water

Heat oven to 325 degrees.  Place paper liners in cups of muffin pans.
In a small bowl, whisk together flour, baking powder, and salt.  In a large bowl, beat butter until smooth.  Add sugar and beat until fluffy, about 2 minutes.  Add egg whites, one at a time, beating well after each.  Beat in vanilla.  On low, beat in half of the flour mixture, then 3/4 cup water.  Beat in remaining flour mixture.  
Divide batter evenly among prepared cups.  Bake at 325 degrees for 18 minutes.
Frost and decorate as desired.

VANILLA CUPCAKE VARIATIONS:
BANANA SPLIT
Mash 2 ripe bananas and finely chop 4 strawberries.  Fold fruit into batter.  Along with 1/2 t banana extract.  To frost: Whip 1 1/4 C heavy cream with 3T confectioners' sugar.  Transfer to a pastry bag fitted with a large star tip.  Pipe whipped cream onto cupcakes.  Sprinkle with finely chopped walnuts and top each with a maraschino cherry.

APPLE COBBLER
Toss 1 peeled, cored and diced Gala Apple with 2T cornstarch.  Melt 1T butter in a skillet over medium heat.  Add apple, 2T packed light brown sugar, 2T water and a pinch of salt.  Cook 5-7 minutes.  Cool and fold into batter with 1/8t pumpkin pie spice.  To frost:  Beat 1/2 C softened butter with 2 C confectioners' sugar, 2T milk and 3/4 t pumpkin pie spice.  Spread over cupcakes.  Crumble 4 shortbread cookies and toss with 1/2 t pumpkin pie spice.  Garnish cupcakes with cookies crumbs. 

RED VELVET
Prepare batter, adding 1/4 C cocoa powder to flour mixture and 2T red food coloring when you mix in the vanilla extract.  To frost:  After baking, slightly trim 6 tops from the tallest cupcakes and crumble trimmings.  In a small bowl, beat 1 package (8 oz) cream cheese, 2/3 C confectioners' sugar and 2T milk.  Spread over cupcakes and sprinkle with cake crumbs.

STRAWBERRY SHORTCAKE
Combine 3/4 C (about 5 or 6) trimmed strawberries with 2t sugar in a mini chopper.  Pulse until chopped; fold into batter.
To fill and frost:  Beat 1 1/4 C heavy cream, 3T sugar and 1/2 t vanilla extract in a bowl until stiff peaks form.  Transfer to a piping bag fitted with a wide round tip.  Press frosting tip into cupcake and apply gentle pressure to squeeze frosting into each cupcake.  Dollop frosting onto top of cupcake and top with a thin strawberry slice -- you will need 6 strawberries.

PEANUT BUTTER CUP
Combine 1/4 C peanuts and 1/4 C mini chocolate chips in a mini chopper and pulse until chopped. Fold into vanilla batter.  To frost:  Beat together 1/4 C peanut butter, 1/4 C unsalted butter, 2 C confectioners' sugar, 3T milk and 1/8 t salt.  Spread over cupcakes and garnish with 1/2 mini-Reeses' peanut butter cups, unwrapped and chopped.