What’s not love about a small, perfect bite of sweet deliciousness? Cupcakes are so hard to resist that Kitchen Conservatory is going cupcake crazy. Each week we will post a new cupcake recipe and bake these delicious treats at Kitchen Conservatory. Stop by to taste our favorite cupcakes!

We have loads of colorful cupcake papers and cute accessories available:

http://www.kitchenconservatory.com/Cupcakes-Muffins-Popovers-Eclairs-C462.aspx

Or join us for a cooking class featuring cupcakes:

“The Cupcake Craze” on Sunday, May 15 (key lime cupcakes!)

“The Art of Cupcakes” on Monday, June 6 (tiramisu cupcakes!)

“The Icing on the Cupcake” on Monday, June 20 (chocolate souffle cupcakes!)

Vanilla Cupcakes

• 1 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 egg yolk
• 2 teaspoons vanilla extract
• ¾ cup milk

Line a 12-cup cupcake pan with paper liners. Mix together flour, baking powder, salt. Mix together the butter and sugar until light and fluffy and very creamy. Beat in the eggs, yolk, and vanilla. Pour in the milk and mix until smooth. Gradually add the dry ingredients and mix until just blended. Use a #16 disher to put the batter into the muffin pan, about ¾ full. Bake at 350 degrees until a tester comes clean, about 20 minutes. Cool for 5 minutes, then turn out onto a cooling rack and cool completely before icing.

Brown Sugar Icing

• 6 egg yolks (or 4 egg whites)
• 1 cup brown sugar
• Water as needed
• 1 pound butter at room temperature

In a small sauce pan, heat the sugar with a little water and bring to a boil with a candy thermometer attached to the side of the pot. When the thermometer reaches 240 degrees, start the stand mixer whipping the eggs. Cook the sugar until the temperature reaches 248 degrees (soft-ball stage). Very slowly, pour the sugar syrup drop by drop into the whipping eggs. Continue whipping the sugar until the mixture cools, about 10 minutes. Add the butter, tablespoon by tablespoon, until incorporated. Makes enough frosting for 24 cupcakes. Use a pastry bag fitted with a large fluted pastry tip to ice the cupcakes.