Saturday, April 13, 2013

Kate's Birthday Recipes: Today Is My Birthday

Today is my 33rd Birthday!
Billy's vanilla cupcakes have been my favorite recipe for as long as I can remember! The cake is moist and flavorful and its the perfect balance for the rich, creamy frosting. I have made these cupcakes with Billy's Chocolate Buttercream. The chocolate buttercream is delicious  but the vanilla is my all time favorite. And, for some reason, I can't bring myself to serve these cupcakes with anything but a fresh raspberry on top. There is nothing that can make these cupcakes more perfect than they already are. 


In fact, I almost hated to change this recipe by adding in lemon curd, after a huge hesitation and a mini self pep talk I added in 2 tablespoons lemon curd. And then I added more lemon curd. So now I can't decide if I like the not so subtle perfection of the true Billy's Vanilla Cupcakes with Vanilla Buttercream or if the new and improved Billy's Vanilla Cupcakes with the Vanilla Lemon Curd Buttercream. My mom loves the new lemon curd addition but I am still torn. So... I need your help. Please let me know if you have tried Billy's Vanilla Cupcakes with Vanilla Buttercream before. Also please help me choose which is the best buttercream, the vanilla or lemon.  

PS... It doesn't matter which buttercream you make, topping these cupcakes with a fresh jeweled raspberry helps cut a bit of the sweetness and adds the perfect amount of fruit!
 "A double-dose of vanilla extract -- in the cake and in the buttercream frosting -- gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness (and more than irresistible)." Martha Stewart


Billy's Vanilla Cupcakes
recipe from Martha Stewart 

Makes about 30 cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract


Preheat oven to 325˚F degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.



Billy's Vanilla Buttercream

recipe from Martha Stewart
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract


In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.



Billy's Vanilla Lemon Curd Buttercream
The addition of lemon curd makes this perfectly sinful buttercream tangy and even more delicious! 

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
2-4 tablespoons lemon curd
2 teaspoons pure vanilla extract
The zest of one large lemon

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, lemon curd, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Top with a sprinkle of lemon zest and a raspberry. If you are feeling really fancy, top the cupcakes with sugared raspberries!

3 comments:

  1. Happy Birthday Kate!!! I will need to bookmark this page, these sound delicious! I have been looking for a recipe for a simple vanilla cake, this looks perfect!

    ReplyDelete
  2. Happy HAPPY birthday, Kate and many, many, many more.

    Agree with Marisol...cupcakes look and sound good.

    But best part is the raspberry on top. Perfect!

    Roberta
    MoreThymeThanDough.com

    ReplyDelete
  3. Happy Birthday, sweetie! Everything is looking yummy over here! xxx

    ReplyDelete


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