I’ve been a die-hard Crumbs Cupcake fan before it was trendy. I always would hit up the store while in NYC or have my husband go for me if he was there on business. It got to the point that my friends were waiting with bated breath when they knew I was coming home because I would bring some cupcakes home for them. A few Christmases ago, they came out with a kid’s cookbook sort of kit with baking tools and fun recipe cards. I instantly bought it for my Crumbs-loving daughter. I treat this recipe like gold. I only make it on special occasions and after looking at the ingredient list, you will quickly find out why. It ISN’T healthy and very well may hike up your cholesterol level but on a special day… it is truly worth an extra hour or 3 at the gym! Consider yourself warned!
3/4 pound (or three sticks) of unsalted butter at room temperature
2.5 cups of sugar
1.5 teaspoons of vanilla extract
1.5 teaspoons of almond extract
3 cups of all-purpose flour (I use King Arthur)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 cup of buttermilk
Frosting (I halve the recipe with it yielding enough to cover the cupcakes baked):
2 sticks of room temperature unsalted butter
8 ounces of cream cheese
1 pound of powdered sugar
1/2 teaspoon of vanilla extract
Preheat oven to 325 degrees. Line your regular size muffin pans (this recipe yields 22) and set aside.
Cream together the butter and sugar in your stand mixer with the paddle attachment. Then add the eggs, vanilla and almond.
In a separate bowl, blend the flour, powder & soda. Then gradually add it to the butter mixture. Blend slowly avoiding the flour from flying everywhere. Add the buttermilk until just combined.
Scoop into muffin cups. Fill 3/4 of the way.
Bake for 25-35 minutes or until a toothpick inserted comes out clean.
Cool on wire racks.
Cream the butter and cream cheese together (must be at room temperature). Add extract powdered sugar. Cover the tops of each cupcake once they are completely cooled. Sprinkle with your favorite sprinkles etc.
To make the ice cream sundae version I made for my daughter’s birthday treat – Need to purchase ice cream cups. They sell them online or at Williams Sonoma, Sur la Table, Michaels, HomeGoods etc. Once the cupcakes were iced I dropped them gently into each cup.
I topped with sprinkles and a chocolate ganache.
To make the ganache:
10 ounces of dark chocolate
1/2 cup of heavy cream
2 tablespoons of butter
Directions: In a sauce pan over medium low flame, add the cream and butter. Whisk to blend. Once it starts simmering remove and pour over the chocolate (chips or chopped up chocolate). Whisk to combine. Then refrigerate till cooled and slightly thickened.
I topped each cupcake with a dollup and then topped with a maraschino cherry.
— Knead to Cook