save the ta ta's cupcakes

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Queen Guinevere Cupcakes
(recipe on the back of the bag)

2 3/4 cups Queen Guinevere Cake Flour (King Arthur Flour)

1 1/2 cps + 2 tablespoons sugar; superfine sugar is best

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup (12 tablespoons) softened unsalted butter

4 large egg whites + 1 whole large egg

1 cup full fat vanilla yogurt or 1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon almond extract

Mix all the dry ingredients for 2 minutes on low speed, to blend and aerate. Add the soft butter and mix into a paste. Add the egg whites, then the whole egg, beating after after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl periodically.

In a small bowl, whisk the yogurt (or milk), with the vanilla and almond extracts. Add that mixture, 1/3 at a time, to the egg mixture. Beat 1 to 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl.

Pour the batter into 24 lined muffin cups. Bake in a preheated 350* oven for 2o minutes. Remove from the oven, cool, and frost.

 Vanilla Buttercream Frosting

adapted from Sky High

4 1/2 cups confectioners’ sugar (no need to sift)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract
red food coloring to desired shade of pink

Whirl all of the frosting ingredients in a food processor until smooth. Spread on with a small offset spatula or pipe onto cupcakes.

enjoy!

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don't forget to schedule your mammogram!