The Dish: Party Favors -- cupcakes

The Chef: John Pergantis

INGREDIENTS: cup cakes (makes 24 cupcakes)
10 ounces unsalted butter, room temperature (soft)
6 ounces canola oil
16 ounces sugar
20 ounces flour (1/2 all-purpose, ½ cake flour)
2½ teaspoons baking powder
12 eggs
2 egg yolks
2 tablespoons vanilla extract

METHOD
Preheat oven to 350. Line cupcake pans with cupcake liners

In a 5 quart mixer, beat the butter while adding sugar to it. Beat butter and sugar until mixture is light and fluffy, about 5 minutes. While this mixture is beating, mix well-beaten eggs, oil and vanilla in a bowl. In a separate bowl, combine the flour and baking powder.

Next, pour a small amount of the wet ingredients into the mixer with the butter and the sugar. Add a small amount of the dry ingredients to the mixture, scraping down the sides of the mixing bowl with a spatula. Continue to add wet and dry ingredients alternately until all ingredients are combined together in the mixing bowl, scraping the sides of the bowl often.

Use an ice cream scoop to pour the batter into the prepared pans, filling each section of the cupcake pan about ¾ of the way up. Bake for 10-15 minutes, or until an inserted toothpick comes out clean.

INGREDIENTS: frosting
John cannot give out the recipe for his famous frosting (plus he makes it with pounds of butter and sugar), so he suggests using the butter-cream icing recipe from Wilton's Cupcake Fun (p. 101).

1 stick butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract
4 cups sifted confectioner's sugar (approx. 1 pound)
2 tablespoons milk

METHOD
In a large bowl, cream shortening and butter in electric mixer until light and fluffy.

Add vanilla, mix well.

Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar is mixed in, frosting will appear dry. Add milk; beat at medium speed until light and fluffy.

DECORATING
Decorating bags
Decorating tips and couplers
Metal spatula