Thursday, September 23, 2010

Peabody's Cinnamon Sour Cream Cupcakes with Oatmeal Raisin Buttercream Frosting:

Cinnamon Sour Cream Cupcakes with Oatmeal Raisin Buttercream Frosting

Cinnamon Sour Cream Cupcakes

4 oz unsalted butter, at room temperature
¾ cup granulated sugar
2 eggs, at room temperature
½ tsp vanilla extract
1 cup plus 2 TBSP cake flour
1 ½ tsp ground cinnamon (I used Red Ape)
1 tsp baking powder
pinch of salt
½ cup sour cream

Position rack to center of the oven and preheat to 350F.

Spray a mini muffin tin(holds 24 or 2 that hold 12) with baking spray.

In the bowl of a stand mixer using the paddle attachment, beat together, on medium-high speed, the butter and sugar until light and fluffy, about 2 minutes.

In a small bowl, lightly beat the eggs and vanilla together. Add to butter mixture in two additions. Scraping down after each addition.

In a medium bowl add together the flour, baking powder, cinnamon, and salt. Add half this mixture to the mixer with the mixer on low speed. Add the sour cream. And then add the remaining flour mixture, blend until fully incorporated.

Using a small ice cream scoop, or a piping bag, fill the muffin tins ¾ of the way full. Bake for 15-18 minutes until golden brown and a cake tester inserted comes out clean.

Let cool for 5 minutes, then remove cupcakes and let cool on a wire rack. Frost when completely cool.

Adapted from Bite Sized Desserts by Carole Bloom

Oatmeal Raisin Buttercream Frosting

1 cup oatmeal, just not steel cut
4 oz unsalted butter, at room temperature
3 cups powdered sugar
1 tsp vanilla
¾ cup raisins (cut raisins in half if too large or use dried currants)
milk to thin

Using a blender or food processor, pulverize the oatmeal until it becomes powder form.

Using a stand mixer with the paddle attachment, cream the butter until it is soft, about 1 minutes. Add the oatmeal and 1 cup of powdered sugar and beat on medium speed.

Add the remaining 2 cups, 1 cup at a time. Add vanilla and beat until fully incorporated. If frosting is too thick, thin out with milk to get your desired consistency.

Beat in raisins, making sure that they are evenly dispersed…as best you can.

Since these are mini, I found it best to use a piping bag (I used one of the large star tips) to get the frosting on the cupcakes