Guys, I have totally been MIA lately. First, I have been sucked in this book. It’s the last book in a series that I have been reading for over 10 years. Secondly, I have been totally obsessed with Jennifer Lawrence. Her post Oscar win interview was hilarious and so just real. I mean. if Kristen Stewart has as much personality and L-Law has in her pinky finger maybe, maybe I could stand her. Then again…. probably not.
Ok, on to the cupcakes. My daughter wanted pink ballerina cupcakes so these are what I came up with. The cupcakes is a super light milk sponge cake and the frosting is a simple buttercream made with Nesquik Strawberry Milk Syrup. I really wanted to make them pretty so I watched this video about a million times and piped flowers. Note: watch the video without sound. It’s not the best video but hey it worked. Then I stuck ballerinas in them.
I practiced piping the flowers using the bottom of a small bowl so I could just scrape off the icing and put it back in the bag. It took me awhile to get the hang of it but it’s a very forgiving technique.
Oh and I totally forgot to share a pic of the sugar cookies I made for Valentine’s day. I made these for all the kids in Little Miss’s preschool class. I have a love/hate relationship with royal icing. I’ll leave all that for another day.
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Giveaway is open internationally. I will draw for the necklace on Monday, March 4th, 2013.
*Giveaway is sponsored by me. Options are all mine. I was given a free pair of earring from Busted Button.
Milk Sponge Cake
- Preheat oven to 325 F. Place oven rack in the middle position. Line 12 muffin tins with cupcakes liners. Spray pan with non-stick spray. Set aside.
- In a large bowl whisk together cake flour, baking powder and salt together. Set aside.
- In a small saucepan over low heat add milk and butter until butter melts. Do not boil. Set aside.
- In the bowl of an electric mixer with the whisk attachment, add eggs, sugar and vanilla. On medium speed beat until light and fluffy and has tripled in volume. About 5 minutes.
- Sprinkle 1/3 of the flour mixture over the egg mixture and fold it in with a spatula. Then add the rest of the flour mixture and fold it in.
- Next pour in the luke warm milk mixture. If it has completely cooled rewarm slightly.
- Fold in warm milk mixture until just incorporated. You do want to make sure the batter is all the same consistency.
- Divide evenly between your prepared cupcake liners. Bake for 15-18 minutes until the top springs back slightly when touched. Remove from muffin tins and let cool completely before frosting.
Strawberry Milk Frosting
- In the bowl of your standing mixer beat butter on medium speed until light and fluffy. About 5 minutes. Sift in confectioners sugar and mix on low until combined. Add in your vanilla and strawberry syrup. Beat on medium until light and fluffy. Add in additional milk if necessary to get it to piping consistency.
- *To Pipe Flowers
- Place a Wilton 104 tip on the end of a piping bag. Place 1/2 your frosting on one side of the piping bag. Add 1 or 2 drops of pink food coloring to the frosting in the bowl and mix until uniform in color. Take darker frosting and fill the piping bag.
- Hold the tip parallel to the cupcake and pipe in a hooking motion around the outside edge of the cupcake. Once the bottom is done repeat the process starting closer to the center of the cupcake. I got 3 layers on mine.
- If you feel like you might need to practice a lot (which I did) don't color your frosting until you have the technique down and use the back of a small bowl to practice instead of a cupcake, easy to scrape the icing off of .
- Milk Sponge Cake from [Baked Explorations| Baked Explorations: Classic American Desserts Reinvented
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