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Dressed Up

I went to my school’s winter formal with my best friends. We got ready at K’s house. I did my makeup before I left my house, because it takes me forever and I’m incapable of doing makeup. Everyone else, who was capable, lay their cases and mirrors and brushes and shadows and liners and straighteners and curlers all across her counter. We sat in her bathroom for about an hour, listening to Taylor Swift (every girl’s getting ready music…or anytime music for that matter).

I was bored the morning of the dance, so naturally I made cupcakes. I used “Billy’s Vanilla, Vanilla Cupcakes” They’re very light-texturally and in terms of flavor. It may be too light for some, but it definately emphasizes whatever frosting you put on it. It’s a little crumbly too. Dad thought the flavor was too light. Oh well, I still like it.

Because I was getting dressed up, I decided to dress up the cupcakes a little too.

I used this frosting recipe from Milk and Honey Cafe (reproduced here for portion)
It lightly frosts 10 cupcakes (and works really well with the cupcakes above)

FROSTING
1/2 stick of butter, softened
1/2 cup confectioners’ sugar, sifted
1/32 tsp salt
1 tsp vanilla extract
smidge of heavy cream or milk (if you don’t the frosting will have a bit of powderyness at the end)
1 tbps meringue powder

directions
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add half the confectioners’ sugar salt, and meringue powder; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Add the rest of the sugar and mix again. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 5 minutes, scraping down bowl once or twice.

The chocolate on top is super simple. You can use a double boiler or boil water in a pot and put a heat proof bowl on top of it. Put chopped up chocolate in the bowl and let it melt, stirring occasionally. It should be glossy and liquidy. Take it off the boiler and let it sit for a couple of minutes. Then put it in a piping bag fitted with a tip or in a plastic bag with a tip snipped off. Pipe onto parchment paper or wax paper and let dry, about 30 minutes (15 minutes if you put it in the freezer). Carefully remove and place on top of cupcakes (or pipe directly onto cookies)

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