Baby Shower Cupcakes – Part 1
Has anyone else noticed the country’s fascination with all things cupcakes?
One of my new favorite shows is Cupcakes Wars, which is kind of the ‘Gladiator’ of cupcakes.
Three teams compete against each other, and the last two standing have to make up 1000 cupcakes
and a display to win the chance to serve them at some impressive function.
But I digress… always…
So when I decided to hold a baby shower for my younger daughter, I immediately knew I wanted
to serve… cupcakes! This post will have two parts because the entire recipe in one post would
not only put most of you into a coma, it would also just take up way too much bandwidth.
I have taken 80 pictures of the process so far, and don’t want you to have to spend an hour waiting
for all the pictures to come up!
So when I started looking for a recipe, of course I turned to the inter-web. I found an amazing
blog entitled “Hoosier Homemade” this gal is a master at cupcakes, and I found
a recipe I wanted to try at her blog in this Post
I decided to make these white cupcakes with the lemon filling and buttercream frosting.
I will tell you that midway through the many stages of these cupcakes, I pondered
the sense of going with cupcakes I made rather than a bakery cake.
Well let me tell you – tonight I tasted the finished product, and it is worth every stinkin step!!
Here are the ingredients – I will put her recipe at the end of post.
Warning -these recipes use lots and lots of butter…..did I mention lots?
Start by creaming together 6 Tbl. butter and 1 1/2 cups sugar.
Add 3 egg yolks and beat till thick and lemon colored
In a separate bowl, mix together
2 1/4 cups flour
3 t. baking powder
1/4 t. salt
Add flour and 3/4 cup milk alternately to butter/sugar mixture, mixing well.
Then mix in 2 t. vanilla.
Beat the 3 egg whites till stiff peaks form… I did not deliberately make this picture look like this..
And resemblance to any person or body part is completely unintentional…
Fold egg whites gently into batter
Pour or ladle batter into muffin cups.
Bake at 350 degree’s for 20 minutes, then cool.
Now you pop them into the freezer if you are not yet ready to finish them! Which is what I did!
Stop in Wednesday to find out how to make the lemon filling and lemon buttercream frosting -
In the meantime here is a little sample of how they turned out!
I will also show you how I made the cupcake stands you got a sneak peak
at on the top of this post – for only $3.50 each!!
Lots of incentive to come back huh… oh I am an evil blogger….
Updated to add part 2!
Updated to add Cupcake Stands!
Ingredients for Cake:
- 6 Tablespoons Butter, room temp
- 1 1/2 cup Sugar
- 3 eggs, seperated
- 2 1/4 cup Flour
- 3 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3/4 c. Milk
- 1 teaspoon Vanilla
Preheat oven to 350 degrees. Cream butter and sugar, add egg yolks and beat until thick and lemon colored. Combine dry ingredients, mix with fork add to creamed mixture, alternately with the milk, stir in vanilla. In a seperate bowl, beat egg whites until stiff peaks form, fold gently into batter. Divide batter into 3 buttered 8? cake pans (or make cupcakes like I did) Bake for 20 minutes or until done. Cool.