Monday, October 20, 2008

Cupcakes a go-go!!

A couple of Fridays ago, I found myself making 4+ dozen cupcakes for two Sat events. I was short on time but still wanted to make some goodies for the parties, so I turned to my trusty friend, the cupcake - quick, easy, and oh so delicious :).

The first event was a dinner party celebrating Canadian Thanksgiving (who knew it was the second Monday of October?) hosted by my husband's friend and the second was my niece's birthday; she was turning 11 and was celebrating with a slumber party with her gal pals. Get this, I wasn't even attending either of these!! Why, you ask? Well, since my best friend's little girl just happens to one of my niece's gal pals and was occupied by said slumber party, we thought it would be the perfect opportunity to rally up a few of our own gal pals to enjoy a nice girls' night out :-D. Cupcakes a go-go it is!!!

I make a kick-a$$ devil's food cake (with a strong kick of chocolate) so of course I had to make devil's food cupcakes but my niece (the little weirdo*) is not a big fan of chocolate so I made some vanilla cupcakes for her.

Pic of the devil's food batter all neatly portioned in their cups.
TIP: To make uniformly sized cupcakes, use an ice-cream scoop with a spring release to scoop your batter into your baking cups. This also eliminates those unsightly drips on the side of the baking cups.
Frosted with ganache. Mmmmmm......ganache.......
(I'll do a separate post in November about ganache - so easy yet so versatile)
Vanilla cupcakes with my favorite vanilla cupcake buttercream (recipe below).
The flowers on top are super-easy and were made with a 5 petal blossom veiner <--- the best $15 you'll pay for a veiner, I swear!...also used to decorate this cake. Just take some fondant (or gumpaste), roll it out thin, cut out some shapes using a 5-petal cutter, press the cutout between the two sides of the silicon veiner with a tiny bit of cornstarch (so it doesn't stick) and voila! - fancy flowers without all the fancy work!!!
RECIPE: Vanilla Cupcake Buttercream (Frosts 2 dozen cupcakes)

1 cup (2 sticks) unsalted butter, softened
6-8 cups powdered sugar
1/2 cup milk
2 tspn vanilla extract
1) Cream unsalted butter
2) Mix in half of the powdered sugar, then the milk and vanilla
3) Mix on medium for 3-5 minutes
4) Then add the remaining powdered sugar, 1 cup at a time until you reach the consistency you like.

*my neice isn't really a little weirdo, I'm sure this anti-chocolate thang is just a phase ;-P

1 comment:

dezzi said...

I LOVE the icecream scoop! Why didn't I think of that???