Engagement Cupcakes

One of my friends got engaged in Hawaii this past week. In celebration, I made cupcakes.

I recently found out about an awesome cookbook called the Cake Doctor, Cupcakes after a coworker of mine made a couple recipes out of this book and brought them to work; I of course bought the book after tasting the deliciousness. The Cake Doctor adds a bit of flare to your standard cake mix. With this flare of course comes a couple hundred more calories at least, but who is counting calories when it's a celebration. Everything in moderation.

The following recipe is the Cake Doctor's Vanilla Cupcake Recipe:

• cake mix (I used vanilla)
• 3 tablespoons vanilla instant pudding mix (I used the whole 4 oz package)
• 11/4 cups milk
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon pure vanilla extract

Cupcakes:

1. Put oven rack in the center of the oven; preheat the oven to 350°F. Spray PAM or grease around where the cupcakes will touch once they grow outside the container; this will make them easier to remove. Line 24 cupcake cups with cupcake liners and set the pans aside. I used shiny tin in light of the occasion and when I made them I only got 17 cupcakes out of the batter ( I messed up some causing a few caualties)
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a spatula. Increase the mixer speed to medium and beat for 11/2 to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.

1. Spoon or scoop a heaping 1/4 cup of cupcake batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
2. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.
3. Meanwhile, make your frosting of choice.
4. Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. The cupcakes are then ready to serve.

From: Bake you happy, Cupcake Wars, 2010: http://www.foodnetwork.com/
Vanilla Bean Cream Cheese Frosting:
1 cup unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 tablespoon vanilla bean paste
4 cups powdered sugar (about 2 pounds)
1/2 teaspoon salt


In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.