Birthdays are all about celebration.
Buttercream is also all about celebration.
Maybe YOU are one of the lucky ones who indulge in the decadent, delicious, dessert of homemade buttercream on a regular basis – but most of us save and savor this delight for super special occasions.
BIRTHDAYS meet that category.
In my life, I so enjoy going “all out” to celebrate my friends, family, and loved ones on their special days – and so often that involves the messy but beautiful elegance of pure buttercream.
Frosted, filled, and potentiated over homemade vanilla and chocolate cupcakes alike, 100 of these beauties were baked to celebrate a 90th birthday party recently.
I’d say the treat of rich and luscious buttercream was merited, wouldn’t you?
Each mini cake and each little frosting design was different, which made the experience even more special and spectacular.
Frost as you like, garnish,, and sprinkle to your heart’s desire.
Just enjoy life. Enjoy cupcakes. Enjoy your buttercream. DO IT.
That’s all we have.
Love life. Love LOVE. Love yourself.
Birthday Buttercream Frosting Cupcakes
Vanilla White Cupcakes: (Bakes 24)
1 1/2 cup cake flour
2 tsp. baking powder
1/2 tsp. sea salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 1/2 tsp. vanilla extract
3 large egg whites, room temperature
1/2 cup whole milk, room temperature
Preheat oven to 350 degrees and line cupcake pans with liners. Set aside.
In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
Add butter and granulated sugar to a large bowl. Using a hand or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
Add the flour mixture to the butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and the batter is smooth. Do not overmix.
Divide batter between cupcake liners, filling each about ⅔ full. Bake in preheated oven for 15-18 minutes, or until a toothpick comes out clean.
Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
The cupcakes MUST be completely cool before frosting. COMPLETELY. Chill, just to be sure.
Chocolate Cupcakes: (Bakes 24)
(Same as above, with the addition of 1/4 – 1/3 cup unsweetened cocoa powder – how chocolatey do you want these mini cakes?)
1 1/2 cup cake flour
2 tsp. baking powder
1/2 tsp. sea salt
1/2 cup butter, room temperature
1 cup granulated sugar
1/4-1/2 cup unsweetened cocoa powder
1 1/2 tsp. vanilla extract
3 large egg whites, room temperature
1/2 cup whole milk, room temperature
Whipped Buttercream Frosting:
4 cups butter, room temperature (remember, we are icing a LOT of cupcakes) – halve for less
6 cups powdered sugar, sifted
1 Tbs. cornstarch
2 tsp. vanilla extract
⅛ teaspoon salt
1 Tbs. heavy cream, very cold
In a large bowl, add room temperature butter and beat until creamy, about one minute.
Add powdered sugar and cornstarch and slowly mix until the ingredients fully combine. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add vanilla extract, salt, and heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach the desired consistency.
Pipe or spread the frosting with a knife onto cupcakes and serve.
Sprinkle with colored decor fit to the occasion!
