Claire´s Pink Cupcakes or Los Cupcakes "Gosas" de Clara

Claire, or Clara in Spanish, is with no doubt my youngest fan. Clara is the daughter of Elena and Jose. They are good friends of my sister and the family.

Clara, although only three years old, is very talkative, well behaved, sweet, funny and very cute girl.

I don´t see Clara very often. When I get to see her she always ask me very politely for pink cupcakes or “cupcakes gosas”, like Clara would say.

So the cupcakes you see are Clara´s !!! Her father already sent me a picture of her, with her long blond hair, on her pink pj´s and pink slippers having a pink cupcake. Pink-fect!!

The recipe of the vanilla cupcakes is from Billy Reece of Billy's Bakery in New York City. This is by far, my favorite vanilla recipe.

The way to prepare the dough is not the usual. It´s easier, faster and cleaner!!

For Clara´s cupcakes I have divide the recipe of the cupcakes and buttercream in three and I got a dozen.

I hope you like it!

Makes about 30 cupcakes

Ingredients

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

Directions

Preheat oven to 170 º ( 340 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. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Makes enough for 30 cupcakes

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

6 to 8 cups confectioners' sugar

1/2 cup milk

1 teaspoon pure vanilla extract

Directions

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.