It is Mother’s Day (this will past after it’s over though!!), I’m not feeling very well. Brooklyn and I had to stay home from my brother’s house because we are sick, so we decided to give another try to increase our piping frosting on to cupcakes.
I watched so many videos on You Tube this past week and even today as I was frosting the cupcakes and yet I become so frustrated. I blame it on the $5 piping set that I buy at Target. The bags are too small. I try to follow the directions and twist the bag, but it always flows out of the top of the bag. Which I end up eating!
I will say that this round turned out much better than the last time I tried. I just don’t understand the reason why I can’t do what I’m seeing on a video. I just don’t. It looks so easy to do. Yet when the frosting comes out of MY bag, it sure doesn’t look how it supposed to!!
I found the Vanilla Cupcake recipe from “Brown Eyed Baker” and just added a half of bag Heath candies. I used the Buttercream Frosting that I used on my “Lemon Cake”. Both of them tasted wonderful. It’s not the food itself, it’s my dang technique. I am going to keep on trying until I get it. I’ll make frosting and practice over and over until I get it the way I like!
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Basic Buttercream Frosting
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
I’ve grown confidence in just baking alone, but this…..this still scares me!
Cupcakes = great!
Frosting = great!
Frosting skills = still not so great.
Don’t stop this from trying the recipe though! That is worth the effort.
One day I’ll get it. One day..
Patricia – Two Girls Cooking ; 0
Brown Eye Baker