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Triumphent Return in Cupcake Form

April 27, 2011

The long awaited return of Baker Girl. Alas work, aka admitted students have been occupying most of my brain space for the last couple months, but fear not baked goods have still been baked, grilled goods have still been grilled.

In the spirit of Easter last week, and after several episodes of Cupcake Wars on the Food Network, I set to making 40 Easter themed cupcakes for a double Easter Weekend with my relatives and Grill Boy’s.

I made both Vanilla and Chocolate Cupcakes, pretty simple recipes and with the help of Grill Boy did some bangin decorations.

Vanilla Cupcakes

Courtesy of TheBakingPan.com

1½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

½ cup milk

1 teaspoon vanilla extract

½ cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1. Cream the butter and sugar together.

2. Beat in the eggs, one at a time until thoroughly mixed.

3. In a separate bowl mix the flour, baking powder and salt together.

4. In another bowl, or measuring cup, combine the milk and vanilla extract.

5. Add one third of the flour, mixing until nearly combined. Scrape the sides of the bowl.

6. Add half the milk, and mix until combined.

7. Add another third of the flour mixture, mixing again until nearly combined.

8. Add the rest of the milk, mix.

9. Add the remainder of the flour, and mix until just combined. As I learned unfortunately with the chocolate cupcakes, while I like to mix, overmixing causes the gluten to break down and it makes the cupcakes super dry.*Note to self, do not make cupcakes before dinner. The batter will ruin your appetite.

10. Fill 12 cupcake liners two thirds full.

11. Bake at 350 degrees for 18-20 minutes or until lightly golden brown on the edges.

Chocolate Cupcakes

From Hello Cupcake

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks of butter

3/4 cup firmly packed brown sugar

2 eggs

2 ounces unsweetened chocolate, melted

1 cup buttermilk (or milk with a splash of vinegar)

1 teaspoon vanilla extract.

1. Whisk together the flour, cocoa powder, baking soda, baking power and salt in a medium bowl. Or skip the whisk and use your hands.

2. Cream the butter and the sugar together in a mixer, until fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Beat in the melted chocolate. I didn’t have any unsweetened chocolate unfortunately so I used chocolate chips, more sugar is never a bad thing.

5. Add the flour mixture alternately with the milk in batches, beginning and ending with the flour, similar to the Vanilla Cupcakes recipe above.

6. Stir in the vanilla.

7. Fill cupcake liners 2/3 full. This recipe makes 24 cupcakes.

8. Bake at 350 degrees for 15-20 minutes.

Frosting

For the frosting I used my Simple Buttercream Frosting, made a triple batch. Split it in half and colored one half leaf green from Wilton and the other half robins nest brown.

Using a piping bag and a leaf decorating tip I made “grass” on half the cupcakes, assisted greatly by Grill Boy, as my hand started cramping up after only a few grassy knolls.

For the nest cupcakes I used a Round decorating tip (I think a #3) and made a few circles and then all kinds of wonky lines to make it look twiggy.

Then we added yellow peep bunnies with toothpicks to the green cupcakes along with some jelly beans and blue peep birds to the nests along with some whopper Robins eggs.

And presto an Easter Army is born!

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One Comment leave one →
  1. Sandy Metevier permalink
    May 2, 2011 3:56 pm

    As one of the recipients of these gorgeous cupcakes they were delicious !

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