Friday is my boss' 50th birthday, and Saturday is my girlfriend Kam's birthday. Back to back parties, eh? The best part of it all, I get to make their birthday cupcakes! Yay!
Both asked me to make vanilla cupcakes, so vanilla cupcakes it is! Same cupcake, different frosting to suit their very different personalities--
For the (cup)cakes, I want it to be flat on the top so I used the Magnolia Bakery's recipe. Allysa Torey's book, More from Magnolia is one of my favorite baking cookbooks-- yummy and mostly fool proof.
Three Vanilla Buttercream Frosting
(can frost 2-3 dozens of cupcakes)
2 sticks unsalted butter, softened
8 cups confectioners’ sugar
1/3 -1/2 cup whole milk
1 t vanilla extract
1 pod of vanilla
1 t vanilla powder
Place the butter in a large mixing bowl. Add 4 cups of sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
8 cups confectioners’ sugar
1/3 -1/2 cup whole milk
1 t vanilla extract
1 pod of vanilla
1 t vanilla powder
Place the butter in a large mixing bowl. Add 4 cups of sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
For fun, funky Kam, smooth and velvety Swiss Meringue Frosting.
Swiss Meringue Frosting
(makes about 3 cups)
1/2 cup egg white
1 cup sugar
2 cups unsalted butter (cold)
1 teaspoon vanilla extract
Whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F), approximately 5 minutes. Remove from heat; using a stand mixer with the whisk attachment, beat at medium high until cool to the touch, about 7 minutes. The mixture will look glossy and triple in volume. With the paddle attachment, on medium speed, beat in the butter, cut into 1/2 inch cubes, a few pieces at a time. Add the vanilla and beat until fluffy, approximately 10 minutes.
1 cup sugar
2 cups unsalted butter (cold)
1 teaspoon vanilla extract
Whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F), approximately 5 minutes. Remove from heat; using a stand mixer with the whisk attachment, beat at medium high until cool to the touch, about 7 minutes. The mixture will look glossy and triple in volume. With the paddle attachment, on medium speed, beat in the butter, cut into 1/2 inch cubes, a few pieces at a time. Add the vanilla and beat until fluffy, approximately 10 minutes.
Mike's birthday was held at the Druid Hills Country Club in a cabana with a great band playing. It was a great party! Kam started her party at Joia, then it moved to Twisted Taco, her favorite bar. Unfortunately, I wasn't able to go since I have to babysit "The Boy", who got "food poisoning" the night before, yet managed to eat two cupcakes that night.
To Mike and Kam, Happy Birthday!
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