|Vanilla mini-cupcake with cinnamon-sugar frosting|
1 1/2 sticks of butter
1 1/3 cups sugar
2 cups sifted cake flour
1 tsp baking powder
2/3 cup whipping cream
3/4 tsp vanilla extract
Make sure all the ingredients are at room temp. Preheat over to 350 for cupcakes, or 340 for miniature cupcakes. In a medium bowl, using a hand mixer on high, beat together the butter and sugar until light and fluffy. Separate two of the eggs. Add the remaining egg and the two egg yolks to your butter mixture and beat on high until light and fluffy. Beat the separated egg whites on high speed until firm peaks form and set aside.
In a small bowl, mix together the flour (sift, then measure) and baking powder. In a measuring cup, combine the whipping cream and the vanilla extract. Add 1/2 flour mixture to the butter mixture and beat on medium speed until combined. Slowly beat in the cream mixture on medium speed. Add the reamining flour mixture and beat on medium speed until just combined. Don't overbeat. Mixture should be very thick. Fold in the egg whites with a scraper. Fill the cupcake cups about 3/4 of the way. Cook cupcakes at 350 for 23-25 minutes and mini-cupcakes at 340 for 16-18 minutes until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Tops should be white, not browned. Let cool in muffin pan. Makes approx 12 cupcakes or 24 mini cupcakes.
Variations: Chocolate of course! (take out some flour and subs cocoa powder); Pureed strawberries (subs for a portion of the whipping cream); Coconut (add coconut extract to basic recipe). Have Fun!