Saturday, October 3, 2009

Cupcake Play Date

cupcakes 170 

Looking for a fun way to forge a friendship?  J started a new school this year and has made a lovely new friend who shares her fondness for ballet and pretty things.  We moms connected over conversation about cake decorating and thus a cupcake play date was made.

The girls practiced on plastic and once they felt confident we brought out the cupcakes:

cupcakes 148

cupcakes 165 cupcakes 167

cupcakes 151  cupcakes 157

Check out Perfecting the Cupcake from Food and Wine Magazine for two foolproof cupcake recipes and three creative frostings.  Their chocolate cupcake recipe makes a great tasting cupcake with a beautiful dome every time:


cupcakes 146


Chocolate Cupcakes

From Food and Wine Magazine

4 tablespoons unsalted butter

1/4 cup vegetable oil

1/2 cup water

1 cup all-purpose flour

1 cup granulated sugar

1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

3/4 teaspoon baking soda

1/8 teaspoon salt

1 large egg

1/4 cup buttermilk

1 teaspoon pure vanilla extract

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.

In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

Make Ahead:  The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.


Vanilla Buttercream Frosting

1/2 cup unsalted butter

1/2 cup shortening

3-4 cups powdered sugar depending on how stiff you want the frosting.

1 tablespoon heavy cream or milk

1 teaspoon vanilla

pinch of salt

Mix butter and shortening until blended. Add one cup powdered sugar and blend.  Add the cream and vanilla until blended.  Add powdered sugar one cup at a time until you reach the desired stiffness.  Add more cream if you need to thin. 

note:  shortening helps the frosting keep its shape.  If you want to use all butter please do…and invite me over to share your fabulous cupcakes.

1 comment:

sandraj said...

What alot of fun for the girls and the Moms.