Amy Sedariss Brother Paul Sedaris Recipes
AMY SEDARIS'S VANILLA CUPCAKES
An easy Vanilla Cupcakes recipe
Provided by Amy Sedaris
Categories Cake Dairy Egg Dessert Bake Vegetarian Kid-Friendly Halloween Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 cupcakes
Number Of Ingredients 9
Steps:
- Turn oven on to 375 degrees F.
- Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add 2 eggs. I like to crack the eggs on the side of the bowl while it is moving, which can be really stupid. I like to take chances. Yes, I have had to throw away my batter because I lost eggshells in the mix. Yes, it was a waste of food and yes, I know how expensive butter is, but what can I say? I'm a daredevil. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until it looks like it is supposed to and pour into individual baking cups, until they are about 2/3 full. Bake for 20 minutes or until golden brown. Should produce 24 cupcakes; I get 18 because I'm doing something wrong, although my cupcakes were voted second best in the city by New York Magazine.
- Frost with Amy Sedaris's Vanilla Buttercream Frostingepi:recipelink.
AMY SEDARIS'S VANILLA CUPCAKES
Amy Sedaris, so I hear, sells her cupcakes in New York City bakeries. I found this recipe for Amy's cupcakes on the web, but I don't remember where. This was my first time making cupcakes from scratch and I have to say, I was quite proud of the results. I gave them away to friends and family, and everyone loved them. March 2, 2011 Hi, guys! It was several years ago that I found and posted this recipe. Since then, Amy Sedaris has published a cookbook which contains her recipe for vanilla cupcakes. It's not the same as this one. :( Like I said before, I don't remember where I found this recipe, but I remember that the person who posted it was very certain about it being Amy Sedaris's recipe.
Provided by bernrome
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
- Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
- For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
- Allow cupcakes to cool about 45 minutes and frost.
- *HINT* I added about one extra teaspoon of vanilla to the batter.
- This recipe didn't specify, but I used all-purpose flour.
- To the frosting, I added a bit more half-and-half to reach a thinner consistency.
Nutrition Facts : Calories 247.3, Fat 7, SaturatedFat 4.3, Cholesterol 33.5, Sodium 101.1, Carbohydrate 44.3, Fiber 0.3, Sugar 33.2, Protein 2.4
AMY SEDARIS'S VANILLA BUTTERCREAM FROSTING
Provided by Amy Sedaris
Categories Mixer Dairy Dessert No-Cook Vegetarian Halloween Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes enough for 24 cupcakes
Number Of Ingredients 6
Steps:
- In a bowl combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while. Really whip it, don't be afraid to get in there. I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.
- If you do choose to add pure almond extract instead of vanilla, you're on your own. I don't know the measurement for it, but I do know it's less than the amount of vanilla you would add.
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