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I like to use strawberry buttercream on these, which can easily be done by stirring in a few tablespoons of strawberry jam and teaspoon lemon extract into whipped vanilla buttercream. A comment on Instagram got me thinking I should create a video blog post, showing how to pipe these rose cupcakes. They’re quite simple, just the flick of the wrist. I taught my chefs during their camp, and it was one of the favorite techniques they piped. This is for my first cake decorating chef who said I couldn’t make perfect buttercream roses. Well just like a rose in nature, they’re not perfect but still just as pretty.
These cupcakes will definitely be a hit the next time you make them!
Classic Vanilla Cupcakes
Ingredients {Makes 24}
Recipe {Adapted from Martha Stewart Basics}
Preheat oven to 350*F, and line two standard 12-cup muffin pan with paper liners, set aside. In a medium bowl, whisk together flours, baking powder, and salt. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy {3 to 4 minutes} scraping the sides of the goal as needed. Beat in eggs, one a time, then beat in vanilla. With the mixer on low, add in the flour and milk in three parts, beginning and ending with the flour. Beat after each addition, until just combined.
Divide batter amongst cups, so that they are about 2/3’s full. Bake, rotating halfway, until cupcakes are golden brown and tooth pick comes out clean {about 20 minutes}. Transfer to wire rack, invert cupcakes onto rack, top sides up to cool completely. Keep at room temperature in an airtight container up to 3 days.
Edelflower Lemonade Cupcakes
Ingredients {Makes 24}
Recipe {Adapted from BHG}
Preheat oven to 350*F, and line two standard 12-cup muffin pan with paper liners, set aside. In a medium bowl, whisk together flours, baking powder, and salt. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy {3 to 4 minutes} scraping the sides of the goal as needed. Mix in food coloring until desired shade, remember once baked it will be lighter. Beat in eggs, one a time, then beat in vanilla.
In the same measuring cup, stir together, milk, lemonade, and extract. With the mixer on low, add in the flour and milk in three parts, beginning and ending with the flour. Beat after each addition, until just combined.
Divide batter amongst cups, so that they are about 2/3’s full. Bake, rotating halfway, until cupcakes are golden brown and tooth pick comes out clean {about 20 minutes}. Transfer to wire rack, invert cupcakes onto rack, top sides up to cool completely. Keep at room temperature in an airtight container up to 3 days.
[…] traditional recipe, they take a good amount of time, and effort, to make. It’s not a batch of classic vanilla cupcakes that you can easily whip up during the afternoon before a special dinner. From heating the eggs […]