Monday, February 11, 2013

Happy Birthday Nichole!

My friend, Corrine's granddaughter, Nichole, is turning 5 years old today! I made these mini vanilla cupcakes with pink buttercream for her birthday snack at preschool today.  Nichole, Corrine and I had a blast taking pictures and just being goofy. 
Happy Birthday Nichole!!!
Happy Birthday
Mini Birthday Cupcakes

Nicole and Corrine
Nichole's Birthday Vanilla Cupcakes with Pink Buttercream and Sprinkles 
recipe from Martha Stewart
makes 30 cupcakes or 60 mini 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 1/2  teaspoons pure vanilla extract

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.

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.

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.

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, refrigerate until serving. Serve at room temperature.

Nichole's Pink Birthday Buttercream 
recipe from Martha Stewart
frosts 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
3-4 drops neon pink food coloring
top with rainbow nonpareils

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, scrape down the sides of the bowl. Add in the food coloring and whip on medium high until the food coloring is consistent and not streaky. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. 

1 comment:

  1. You are a good friend. Sharing your baked goods is a lovely act of freindship and love.

    Your friends are very lucky indeed! I know from personal expereince. Thank you.



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