Saturday, July 24, 2010

Cupcakes for Mere

My little sister's 10th birthday was this week and in order to celebrate a very special birthday (double digits now!), I decided to make some very special cupcakes.

Meet Meredith! She is a bundle full of energy and precious.  Last week, she showed me some cupcakes that she liked and wanted for her birthday, so of course, I wanted to make them.  Unfortunately, I wasn't able to celebrate with her on her actual birthday, so I took these cupcakes over a few days later---just kept the celebration going!


I used a recipe that I found on Monica's blog at Lick the Bowl Good.  Her recipes never fail me.

Then I added colors that reminded me of Meredith. Bright blue, neon green, hot pink, and purple, the color of Meredith's bedroom.

Added a vanilla cream cheese frosting (which I wish could have been a little whiter, but it tasted good) and voila'!

Cupcakes for Mere :)

But they needed one more thing....

Sprinkles, obviously.

These cupcakes are so vibrant and fun. I was anxious to see how the actual cake part tasted since usually box mixes are a go to sort of thing, but I was pleasantly surprised with this cake.  I didn't have the vanilla bean that the recipe uses as an option, so I added a little extra vanilla, but I think that vanilla bean would have made the vanilla "pop" a little more.

So cute.

Double Vanilla Cupcakes (from Amy Sedaris)

1 1/2 sticks (12 tbsp) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 tsp vanilla
1/2 vanilla bean, scraped (optional)
1/2 tsp salt
2 1/2 tsp of baking powder
2 1/2 cups flour
1 1/4 cups milk

In a medium bowl, mix together salt, baking powder, and flour. Stir to combine then set aside. 

Cream butter and sugar together in a large bowl, then add in eggs, one at a time. Add vanilla extract and the seeds of half of a vanilla bean. Beat until well combined.  Alternately add the dry ingredients and the milk to the butter/sugar mixture. Start with flour, end with flour.

Divide batter into separate bowls (however many colors you like) and add dye to desired color. Layer in cupcake liners. (I put mine in plastic bags and snipped the ends)

Bake at 375 degrees for 18-20 minutes.

Vanilla Bean Frosting

2 sticks butter, room temperature (1 cup)
1 package cream cheese (8 ounces)
2 tsp vanilla extract
1/2 vanilla bean, seeds scraped out
4-5 cups powdered sugar 

Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined.  Then add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat a low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. Frost cupcakes.

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