Real Food for Everyone

the mixing times will be longer.) Sift the powdered sugar into the butter mixture and beat on low speed to blend. Beat in the vanilla. Scrape the bowl and continue mixing on medium speed until the frosting is light and fluffy, about 4 minutes.

Transfer the frosting to a pastry bag fitted with a large star tip and pipe the frosting decoratively atop the cup- cakes. Alternatively, the frosting can be spread decora- tively over the cupcakes. Store the cupcakes in an airtight container at room tem- perature for up to 3 days.

Many recipes in this chapter and throughout the book call for a neutral cooking oil. “Neutral” refers to the flavor profile of the oil. For desserts, you want to look for an oil that is mild enough that it will not interfere with the other flavors. Mostly, I recommend using monounsaturated oils, such as canola, grapeseed, safflower, and sunflower oil. See the Sources section (page 259) for more information on preferred brands.

Baking with Oil

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