My mother's side of the family lives on the other side of Canada, and we don't see them much. My cousins on my dad's side are far closer, but they're all grown up, and the only time we get together is on holidays. Easter is one of those holidays.
So tomorrow, for Easter Sunday, we'll be having a big ol' family dinner and I am on dessert duty as per usual.
One of said blogs that I have been obsessed with lately is Sweetapolita headed up by Rosie Alyea. She is absolutely incredible, and I cannot wait for her new book. (I preordered. Did I mention that I cannot wait?!) I have baked things from her website before, and her recipes always turn out splendiferously, so I decided to opt for a cupcake recipe from her.
I gave up chocolate for Lent and was feeling selfish - I wanted to use a vanilla cake recipe so I could snack along the way. I have used Rosie's Bakery Style Vanilla Cupcake recipe before for a UNICEF bake sale we had on campus, and loved the consistency of the cake. I've been searching for the perfect vanilla cake base, and this is definitely one of my favourites. I was torn between making this one again because it was such a hit and trying out her Funfetti recipe. Who doesn't love funfetti? I still couldn't decide, so I decided to combine the two.
So tomorrow, for Easter Sunday, we'll be having a big ol' family dinner and I am on dessert duty as per usual.
One of said blogs that I have been obsessed with lately is Sweetapolita headed up by Rosie Alyea. She is absolutely incredible, and I cannot wait for her new book. (I preordered. Did I mention that I cannot wait?!) I have baked things from her website before, and her recipes always turn out splendiferously, so I decided to opt for a cupcake recipe from her.
I gave up chocolate for Lent and was feeling selfish - I wanted to use a vanilla cake recipe so I could snack along the way. I have used Rosie's Bakery Style Vanilla Cupcake recipe before for a UNICEF bake sale we had on campus, and loved the consistency of the cake. I've been searching for the perfect vanilla cake base, and this is definitely one of my favourites. I was torn between making this one again because it was such a hit and trying out her Funfetti recipe. Who doesn't love funfetti? I still couldn't decide, so I decided to combine the two.
This evening, we also did our traditional family egg decorating night with one of those kits you can buy at the grocery stores. All of that dipping and swirling had me feeling inspired... I decided to try doing an ombre-type icing. I picked two colours that complimented each other (mint green and lavender) but combining white and a pastel colour could look lovely too. I just layered it into the piping bag and let it blend together as I iced. So dainty. So pretty!
It ended up being a grey snowy day, so I was pleased with the springy colours to brighten things up. Not only are they they cute, they are delicious too! I had some extras, and since I had a six hour guard shift today, I brought some into work. Lifeguard approved!
SWEETAPOLITA's VANILLA CUPCAKES.
Found on Sweetopolita's blog.
Cupcakes:
1-1/2 cups (190 g) self-rising flour
(I didn't have this, so I substituted 1-1/2 cups of all-purpose flour, combined with 1-1/2 tablespoons of baking soda and 1/2 a teaspoon of salt.)
1-1/4 cups (160 g) all-purpose flour
1 cup (2 sticks)(227 g) unsalted butter, softened
2 cups (400 g) white sugar
4 large eggs, at room temperature
1 cup (237 ml) milk
1 teaspoon (5 ml) pure vanilla
A lot of sprinkles.
To be honest, I typically don't follow a recipe for buttercream. I start out with about a cup of softened butter and cream it with vanilla and a splash of milk. Then I add icing sugar until it's my preferred sweetness. (Which is usually pretty sweet.)
If you're the kind of person who needs a recipe and measurements, I'll include the icing recipe that was included with the cupcakes. You can always use another type of buttercream instead, if you have a favourite.
Frosting:
3 sticks (345 g) unsalted butter, softened and cut into cubes
5 cups (625 g) confectioners’ sugar (icing, powdered)
2 tablespoons (30 ml) milk
2 teaspoons (10 mL) pure vanilla extract
Pinch of salt
For the Ombre:
2 shades of gel food colouring
A piping bag
Happy Easter & Happy Baking!
Stay Sweet,
Hannah
Cupcakes:
1-1/2 cups (190 g) self-rising flour
(I didn't have this, so I substituted 1-1/2 cups of all-purpose flour, combined with 1-1/2 tablespoons of baking soda and 1/2 a teaspoon of salt.)
1-1/4 cups (160 g) all-purpose flour
1 cup (2 sticks)(227 g) unsalted butter, softened
2 cups (400 g) white sugar
4 large eggs, at room temperature
1 cup (237 ml) milk
1 teaspoon (5 ml) pure vanilla
A lot of sprinkles.
- Preheat oven to 350°F. Line your muffin tins with liners of your choice.
- In a small bowl, combine the flours and set aside.
- Cream the butter on medium speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Add as many sprinkles as you'd like, using the spatula to incorporate.
- Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.
- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
To be honest, I typically don't follow a recipe for buttercream. I start out with about a cup of softened butter and cream it with vanilla and a splash of milk. Then I add icing sugar until it's my preferred sweetness. (Which is usually pretty sweet.)
If you're the kind of person who needs a recipe and measurements, I'll include the icing recipe that was included with the cupcakes. You can always use another type of buttercream instead, if you have a favourite.
Frosting:
3 sticks (345 g) unsalted butter, softened and cut into cubes
5 cups (625 g) confectioners’ sugar (icing, powdered)
2 tablespoons (30 ml) milk
2 teaspoons (10 mL) pure vanilla extract
Pinch of salt
For the Ombre:
2 shades of gel food colouring
A piping bag
- Beat butter in a medium sized bowl until creamy.
- Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
- Separate frosting into two bowls, and add gel colouring to each bowl.
- Layer frosting into piping bag, alternating colours. It's best to make thick layers, so you get some colour distinction. I did mine in three parts.
Happy Easter & Happy Baking!
Stay Sweet,
Hannah