Welcome! I'm a new Pittsburgher and mom who is untrained in both life and cooking, but that just makes them both more exciting!

Steelers Cupcakes! (Yellow Cake with White Chocolate Frosting)

Here we go, Steelers!  Here we go!  Oh how I was I was in Pittsburgh this weekend.  Where else on Earth would anyone rather be?  Other than Dallas, of course, because that would mean that you are probably going to the game.  I have a super father who sent Steelers m&ms, a special Super Bowl Terrible Towel, and world-famous Smiley Cookies.  Make me some pierogies and I'll practically be home!

Since I am going over to a friend's house for the game, I had to make something to profess my love.  Cupcakes just seemed obvious.  Even here in Patriots country you can't help but love a tasty vanilla-almond cupcake with white chocolate frosting and m&ms on top!  Maybe now I will spare myself from constant teasing every time something bad happens to the Steelers tonight.  No, probably not.  Luckily, I'll have the game and treats to keep me company.  Go Steelers!

Steelers Cupcakes (Yellow Cake with White Chocolate Frosting) Printer-friendly version

Four-Egg Yellow Cake:

2 2⁄3 cups sifted cake flour 2 1⁄4 teaspoons baking powder 1⁄2 teaspoon salt 1 cup half and half 1 1⁄2 teaspoons vanilla 1⁄2 teaspoon almond extract 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups sugar 4 large egg yolks (room temperature)

4 large egg whites (room temperature) 1⁄4 teaspoon cream of tartar 1⁄4 cup sugar

Whisk the flour, baking powder, and salt together in a bowl.  Set aside.  In another bowl combine the half and half, vanilla, and almond extract and set aside.

In a stand mixer (or using a hand mixer), whip the butter until it is creamy and light (about 3 minutes).  Add in 1 1/2 cups sugar and continue to beat for another 3 minutes.  Add in the egg yolks one at a time.  Add in the flour and cream mixtures alternating back and forth in small batches. 

In another bowl, beat the egg whites, cream of tartar, and 1/4 cup sugar until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the main mixture, then fold in the remaining whites.

Divide the batter evenly into cupcake pans. Bake until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

White Chocolate Frosting:

10 ounces white chocolate 1 cup sour cream 3 cups powdered sugar

In a double boiler, or in a bowl over simmering water, melt the chocolate until it is smooth.  Remove from heat and whisk in the sour cream.  Once combined, slowy whisk in the powdered sugar.  Add more or less to a taste and consistency that you prefer.  Use immediately, but it can be stored in the fridge for a week (just reheat it again to make it spreadable). 

Source: adapted from Joy of Cooking

Cranberry-Clementine Sauce

Blueberry Whole-Wheat Waffles