Sometimes simple is best... these mini cold oven pound cake cupcakes with vanilla cream cheese icing may be simple but they are delicious.
Cold oven pound cake is just what it sounds like. Basically you are baking your cake in a "cold oven" i.e. no pre-heating and low temps. This method produces super dense (in a good way) :), moist, and flavorful cakes.
Cold Oven Mini Pound Cake Cupcakes with Vanilla Bean Cream Cheese Icing Makes Approximately 4 dozen mini or 2 dozen standard size cupcakes
Cold oven Pound Cake Cupcakes
- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- 3 eggs (cold)
- 1 1/2 cups sifted all purpose flour
- 1/2 cup whole milk, VERY cold
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
In the mixing bowl of a stand mixer cream butter and sugar together until light and fluffy. Beat eggs into butter mixture one at a time until just combine.
Beat in flour 1/3 at a time, alternating with milk always starting and ending with flour. Starting and ending with flour.
Once everything comes together, add extracts and beat on medium -high for two minutes, scraping down the sides of the bowl.
Pour batter in prepared muffin tins and place on the middle rack of a COLD oven (not preheated) and bake at 275 F for 1 hour. Remove cupcakes to cool before icing.
Vanilla Bean Cream Cheese Icing
- 8oz cream cheese
- 1/2 cup unsalted butter
- 2 cups confectioners sugar
- 1 teaspoon vanilla bean paste
In the mixing bowl of a stand mixer cream butter and cream cheese together until light and fluffy. Then, gradually add in powdered sugar until icing reach the stiffness you are looking for and add in vanilla bean paste.