Saturday, December 04, 2010

Cupcakes with Butter Cream Flowers




 This is a new adventure for buttercream icing.  I never realized that butter cream is so much fun until I saw pictures and videos of cakes made by the lady in "Seriouscakes".  She is such a talent.  If you  like this post, you may like check the link to all videos of seriouscakes and the stuffs she is doing. 



Now for the cupcakes, I chose to make vanilla flavor and I copied the proportion of the ingredients from "cupcake collection" but i rephrase the method because this method works well for me rather than putting all the ingredients in the bowl altogether and mix. 

 Persian Vanilla Cupcakes
Prep: 12 minutes cooking 20 mins
3 eggs
1 Cup butter, softened
1 Cup superfine sugar
These cupcakes I've made for Janet
½ Cup milk
1 ½ Cups Plain Flour
1 ½ teaspoons baking powder
1 teaspoon vanilla extract


Preheat the oven to 320 degrees F or 160 degrees C.  Line a 12 cupcake tray with cupcake papers.

In a bowl, cream butter and sugar, add eggs one at a time, beat until light and fluffy.

Add milk, flour and baking powder. Add vanilla and stir to combine.  Beat with an electric mixer for 2 minutes until light and creamy.

Pour mixture into prepared cupcake papers until 2/3 full.  Bake 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before Icing.

Buttercream topping:

½ cup butter
½ cup shortening
1 tsp. vanilla extract
4 cups icing sugar
3 Tablespoons milk

Beat butter and shortening together until light and fluffy.
Slowly add milk in a steady stream
Add vanilla
Stir in icing sugar, beat until well combined
Beat with an electric mixer for 2 minutes.

To get the consistency you like, you may add more milk (for thinner) and icing sugar (for thicker).

Tint butter cream with food coloring you like.

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