Frozen Yogurt

http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

It was lovely!  Used Keifer (Greek yogurt) and cane sugar (2/3 cup)

Buttermilk Panna Cotta

I just tried this dessert and I am in love. It's creamy and smooth, with a slight almost cheesy quality from the buttermilk. It's also incredibly easy, and only has a few ingredients.

Ingredients

Serves 6

* 2 cups nonfat buttermilk

* 1 1/2 teaspoons powdered unflavored gelatin

* 2/3 cup heavy cream

* 3/4 cup sugar

* 1 pint strawberries, hulled and quartered, or any other berries on hand

Directions

1. In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.

2. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.

3. Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.

4. Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

Jenalle's Note: I thought it was a tad on the sweet side, but this is obviously personal preference. You could cut the sugar to 1/3 cup to make it a bit more tangy. I also used frozen, unsweetened raspberries that I thawed and spooned overtop without adding any extra sugar. The tart strawberries were a nice contrast with the creamy base.

Courtesy of Martha Stewart

To Try: Mojito Frozen Yogurt

Mojito Frozen Yogurt


1/2 oz mint leaves
1 cup 1% milk
1/2 teaspoon xantham gum
1 teaspoon arrowroot starch
1/4 cup (50gm) sugar
2 large eggs
16 oz nonfat plain Greek yogurt
pinch of powdered stevia extract ( less than 1/8 teaspoon)
juice and zest of 1 lime
2 oz light rum
1 tbsp chopped fresh mint

Heat milk & mint over medium heat until milk is just bubbling around the edges of the pan. Turn off heat and let steep for about 30 minutes. Strain milk into bowl, squeezing excess liquid from mint leaves. Discard the leaves. Allow to cool.

Place the arrowroot starch into a small bowl and pour about 2 tablespoons of the milk over it. Stir to dissolve.

Add the xantham gum and sugar to the remaining milk and whisk vigorously (an immersion blender works well.) Pour into a saucepan, add the sugar, and heat over medium-low heat, just until the sugar is dissolved.

Whisk the eggs in a bowl. When the milk is warm, add about 1/4 cup to the eggs, whisking constantly. Slowly pour the tempered egg mixture into the saucepan with the milk, stirring constantly. Cook over medium-low heat, stirring, until mixture is thick and coats the back of the spoon. Do not let it boil.

Place the yogurt in a large bowl. Stir in the milk and egg mixture, and remaining ingredients. Cover with plastic wrap and chill for several hours or overnight. Churn in ice cream maker according to manufacturer's instructions.

Source: http://carascravings.blogspot.com/2010/07/mojito-frozen-yogurt.html 

Rhubard Pie

Serves 10, Prep: 30 min, Total: 6 hours

• Pie Dough
• All-purpose flour, for dusting
• 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
• 3/4 cup (or 2/3)
• 2 tablespoons cornstarch
• Pinch of salt
• Orange zest 

Directions

1. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, orange zest and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
2. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

 Crumble Topping

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup packed light-brown sugar
• 3 tablespoons granulated sugar
• Pinch of salt
• 6 tablespoons cold unsalted butter (cut into small pieces)

Directions

1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

 Source: Everyday Food (with small changes)

 

Ice Cream Dessert and Chocolate Sauce

A. Crumble Topping

• 1 1/3 c flour
• 1 cup chopped pecans or walnuts
• 1 c brown sugar
• 1 cup roller oats
• 1 cup melted margarine/butter

Mix, bake in oven on cookie sheet at 400 for 15 minutes, break up multiple times.  Crumble and cool.

B. Chocolate Sauce

-        ¼ c butter

-        ¾ c white sugar

-        ¼ cocoa powder

-        ¼ milk

Melt butter in saucepan, stir in white sugar, cocoa, and milk, stir constantly, bring to a rolling boil, turn heat to medium low let bowl for just over minute and let cool.

C. Assembly

Place half of the crumble on the bottom of pan, drizzle with caramel, spread with ice cream, cover with remaining half of topping and drizzle with caramel sauce and chocolate sauce.

Rhubarb Upside-Down Cake

Makes one 9-inch cake; Serves 10

FOR THE TOPPING

• 4 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• Coarse salt

FOR THE CAKE

• 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
• 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
• 1 3/4 cups sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Coarse salt
• 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
• 2 large eggs
• 1 cup sour cream

Directions

1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Source: Martha Stewart Living

Rhubarb Custard

Makes 6

3/4 cup sugar

12 ounces rhubarb trimmed and cut crosswise (1/4 in thick)

1 cup whole milk

1/2 cup heavy cream

1/3 cup flour

2 large eggs plus large egg yolk

Heat oven to 350.  Butter six 5 1/2in gratin dishes (1 inch deep) and dust with sugar;  arange on a rimmed baking sheet.  Toss rhubarb with 1/4 cup sugar, and divided among dishes.  Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes.

Puree milk, cream, flour, egg and yolk, remaining 1/2 cup of sugar, and 1/2 teaspoon of salt in a blender until smooth.  Divide mixture evenly among dishes.  Bake, uncovered, until just set, 22 to 24 minutes.  Let cool for 20 minutes.

Rachel's Thoughts: I don't have gratin dishes, so I just used some small pyrex ones and covered with one layer of rhubarb.

Source: Martha Stewart Living

Baked Raspberry Custard

- To try once my raspberry bush gives me berries! -

Serves 6

• 1/4 cup (1/2 stick) unsalted butter
• 3/4 cup whole milk
• 3 large eggs
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• 2 cups raspberries (about 9 ounces)

Directions

1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.

Rhubard Lime Sherbet

Ingredients

• 6 oz (two large stalks) of rhubarb, washed and trimmed
• 1/4 cup + 2 tbs sugar
• 1/3 cup water
• 3 tbs freshly squeezed lime juice
• 1 cup whole milk

Thinly slice rhubarb. In a medium nonreactive sauce pan, combine rhubarb, sugar, and water. Bring to a boil over medium heat and let simmer 5 minutes, until rhubarb is soft and cooked through. Remove from heat and let cool.

Puree rhubarb mixture in a blender or food processor and scrape into a medium bowl. Add lime juice and milk and stir until combined. Thoroughly chill for 4 hours (or overnight) in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions.

Source: Modern Domestic Blog
Note to Self -Double recipe for my ice cream maker!

Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Chocolate Double Layer Cake

Frosting

Makes about 4 cups

• 2 1/4 cups confectioners' sugar, sifted
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 6 ounces cream cheese, room temperature
• 3/4 cup unsalted butter, room temperature
• 9 ounces bittersweet chocolate, melted and cooled
• 3/4 cups sour cream

Directions

1. Sift together confectioners' sugar, cocoa, and salt. 
2. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

Cake

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep) dust with cocoa; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl, beat on low until just combined.  Raise speed to medium and add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly between pans. Bake until set and a tooth pick inserted into the centers comes out clean, about 35 minutes, let cool for 15 minutes.  Turn out from pans.  Let cool completely.
3. Spread 2 cups of chocolate frosting onto top of 1 cooled layer.  Top with remaining layer; frost top and sides with remaining 2 cups of frosting.   
4. Cupcake Option: Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

• Note: To Make buttermilk add 1 tbsp of lemon juice to 3/4 cup of milk and let sit for 5 min 

New York Cheese Cake

Makes one 10-inch cake

• 6 tablespoons unsalted butter, room temperature, plus more for pans
• One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
• 2 1/4 cups sugar
• 3 tablespoons sugar
• 3 pounds (six 8-ounce packages) cream cheese, room temperature
• 1/2 cup all-purpose flour
• 1 cup sour cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 5 large eggs

Directions

1. Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
2. Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
4. Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.   
   
   Rachel's Thoughts: We did not really like the crust, found it quite soggy, probably because we didn't let is cool (we were in a rush).  So next time we will be making SURE it is completely cool!  We served it with strawberries and chocolate sauce.
   
   Source: Martha Stewart Online

Nana's Pastry

• 5 cups of flour
• ½ tsp salt
• 1 lb Crisco
• 1 egg
• 1 tbsp vinegar 

Mix the salt and the flour thoroughly.  Cut up crico and add to flour, mix it with a knife until crumbly.   Mix together 1 beaten egg, 1 tbsp of vinegar and cold water to equal 1 cup in total.  Toss the liquid into the flour mixture with a fork.  Divide into 5 ball equal sized balls.  Each on makes one pie crust.  Can be frozen in individual small ziplock bags.

Rachel's Lessons Learned: Overworking/over mixing pastry is bad news, so is forgetting to add the salt :)

 

Coconut Cream Pie

This pie is to die for...one of the best coconut cream pies I have tried. It would also be amazing with bananas layered on the crust before you pour the cream on, to make it a "Toasted Coconut Banana Cream Pie" (my Dad's favourite). I substituted the gingersnap crust for a regular graham cookie crust. Enjoy! -Jenalle

(Courtesy of "Sugar" with Anna Olson)

Gingersnap Crust

• 3/4 cup + 1/3 cup unsalted butter or vegetable shortening at room temperature
• 1 cup golden brown sugar, packed
• 1/4 cup fancy molasses
• 1 large egg
• 2 1/4 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• sugar, for coating

Coconut Filling

• 2/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon salt
• 2 1/4 cups coconut milk
• 2 whole large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup unsweetened coconut, lightly toasted

Cream Topping

• 1 1/2 cups whipping cream
• 1/4 cup sugar
• 1 tablespoon skim milk powder
• 1/2 cup unsweetened coconut, lightly toasted

Directions

To Assemble

1. For gingersnaps, preheat oven to 350 °F. Cream butter and sugar together until smooth. Stir in fancy molasses and beat in egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonfuls of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool.
2. For crust, grind cooled cookies finely and measure out 2 ¼ cups of crumbs. Melt remaining 1/3 cup butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill.
3. For filling, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, butter and coconut and stir until butter has melted. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill completely before topping with cream, at least 4 hours.
4. For cream topping, whip cream to a medium peak, and whisk in sugar and skim milk powder (the skim milk powder stabilizes the cream). Top coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish.

Pumpkin Cookies with Brown Butter Icing

  Makes about 6 dozen

FOR THE COOKIES

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract

FOR THE ICING

• 4 cups confectioners' sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk,
• 2 teaspoons pure vanilla extract

Cookies:

Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Brown Butter Icing:

Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

 Source: Martha Stewart 's Cookies

Rachel's Thoughts: These cookies are amazingly soft and puffy (almost like cake in cookie shape).  Make sure cookies are completely cool before icing, and serve immediately after icing.  Potentially my all time favorite cookie!

 

Grandma O's Pumpkin Pie

·      28 oz can pumpkin

·      2 cups brown sugar

·      1 tsp salt

·      2 tsp cinnamon

·      1 tsp mace

·      4 eggs (slightly beaten)

·      1 cup milk (scalded)

·      1 cup cream (scalded)

Mix the brown sugar, salt, cinnamon and mace, stir in the eggs.  Add pumpkin, make sure well blended.  Stir in the milk and cream.    Bake at 450°F for 20 minutes then reduce to 350°F and continue baking for 25 minutes until the pie forms a grown crust.

Coconut Cupcakes

Makes 21

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• ¾ cup unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups large-flake unsweetened coconut

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt and shredded coconut.
2. Cream butter and sugar with a mixer until light and fluffy. Gradually beat in vanilla followed by whole eggs and whites 1 at a time, beating after each addition.
3. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with two additions of coconut milk, beating until combined after each and scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Remove from oven; turn out cupcakes onto wire racks and let cool completely.

Source: Adapted from Martha Stewart's Cupcakes

Rachel’s Thoughts:

·      Buying expensive coconut milk ($1.20) instead of the cheap stuff ($0.99) makes a word of difference with any baking.  (It may come out of the can looking suspiciously chunky and thick but that’s what you want!)   

·       As per a suggestion by Marijke and Jenalle; upping the amount of shredded coconut is a good idea

·       These cupcakes likely won’t take the full 20 minutes, I generally rotate at 8 min and check at 15 min.

·       I prefer these cupcakes without any icing (That way I can eat more and feel less guilty!) but if you would like an icing recipe look here: http://www.marthastewart.com/recipe/seven-minute-frosting-cupcakes

Billy's Bakery Cupcakes

Makes about 30 cupcakes

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Icing

Makes enough for 30 cupcakes  

• 1 cup (2 sticks) unsalted butter, room temperature  
• 6 to 8 cups confectioners' sugar  
• 1/2 cup milk  
• 1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.  

Rachel's Thoughts: It is VERY important to not over mix the batter, really stick to the 'just combined' directions!  Using both types of flours and shifting them together is also a must!