Petit Fours – I wanted to make cupcakes for a friend and co-workers birthday. I saw Petit Fours in my Hello, Cupcake! cookbook. Of course, my first endeavour did not turn out all that great, but they were pretty cute!
I used this recipe for the cupcakes. The cake was very good. The only issue I had was with the recipe directions. I was following too carefully and not really thinking about it. The recipe said to mix the butter in until it was coated in flour, but never did I cream it, so I had lumps of butter in my batter! It tasted good, but created pockets after baking. the icing ended up sinking in by the end of the first day. Bummer. I would definitely use this recipe again, but be sure to cream the butter!!
Hello, Cupcake! says to use canned frosting, slightly melted, to cover the tops of the mini cupcakes. Well, I didn’t do that. Part of me wishes I had, part of me is glad I tried something else! I cannot stand the taste of canned frosting – in general, I don’t love frosting. But, I guess this was not so much about taste as it was looks. But who wants to eat something that looks good but tastes…not so good?! I guess that is a challenge everywhere.
So. I used this recipe for the tops of the petit fours. I think a lot of my problems related to technique. By the time I got to the fourth color, it was looking better! I do think, though, that next time I will try the canned frosting. I’m sure the experts know best!
Billy’s Vanilla, Vanilla Cupcakes
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
1. Preheat oven to 325°.
2. Line cupcake pans with paper liners; set aside.
3. 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.
4. Add butter, mixing until just coated with flour. (This is where I went wrong.)
5. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
6. 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.
7. Divide batter evenly among liners, filling about two-thirds full.
8. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
9. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Poured Fondant Icing
- 4.5 cups confectioner’s sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- drop of food coloring (optional) (I used gel icing.)
1. Combine all in double boiler except coloring.
2. Heat until lukewarm.
3. Remove from heat and stir in food coloring.
4. Ladle over petits fours.
(I poured the icing into separate dishes, tinted and then dipped the cupcakes, as Hello, Cupcake! suggests.)