So many interior design posts lately. Love them, and have plenty more to come, but I believe a cupcake post is in order. Really, if the whole world could just sit together and eat cupcakes merilly, wouldn't it be such a lovely place, as friendship and the desire to serve and help each other magically took place?
Vanessa, of
A Fanciful Twist never ceases to ignite my imagination. Her lovely storytelling is simply wonderful as well as her lushious photography, full of magic and sparkles. Her famous Mad Hatter Tea party, full of whimsical details is on the horizon, (here, you can see
2008 and
2009* and some blogger parties
here), and read the delightful little introduction to this year's
party here (in which I plan on atteneding this year).
***
Do you not just love the shape of her cupcake? Her secret? Using extra tall cupcake liners! I've never seen them in stores, have you? Here is the recipe she uses, and her special notes on making the cupcake and icing:
"I used this
Vanilla Buttermilk Cupcake recipe right here. Two important notes are that, I increased the buttermilk to 1 scant cup (instead of 2/3 cup) after reading the reviews about dryness - And I only cooked mine for 16 minutes. Perfection!"
♥ Ingredients ♥
6 tablespoons unsalted butter, at room temperature
1 cup sugar, plus
2 tablespoons sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1. Beat butter and all the sugar on medium speed until well blended. Add eggs and vanilla and beat on high speed until well blended.
2. Sift together flour, baking powder, and salt.
3. With mixer on low speed, add one third of the flour mixture, followed by a third of the buttermilk – repeat, alternating in thirds. When all the flour is incorporated beat mixture on medium speed just until well blended.
4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
5. Bake in a 350° oven until tops spring back when lightly touched in the center, 16-20 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
6. Decorate with your favorite frosting.
♥Frosting♥
"My frosting invention is rather fluffy cheesecake like, but much more mild -
I took one stick of room temperature softened salted butter, 1 cup of sour cream, and 1/4 Tsp. of Vanilla and mixed them together with my hand mixer. I had 1 cup of powdered sugar waiting, that I added little by little to the already mixed sour-cream, butter and vanilla mixture.
I didn't use all the sugar for my mixture. But, you should add it little by little, tasting it until the frosting is to your likeness. I don't like mine very sweet. Note also that this cupcake recipe is very sweet on its own."
Cherries, sprinkles, fairy dust and whimsical dress-up costumes are optional.
