Since I had that short little break from blogging, I didn’t get a chance to how you guys what I made for the 4th of July. So as they say, better late than never! Staying within the theme of patriotic holidays, I wanted to make something that was red, white &/or blue. I went with a blue velvet, instead of the traditional red velvet. Of course you can make these anytime of the year, but Labor Day is fast approaching, just sayin. I’ve made a ton of cupcakes in my day, but I’ve never used cake flour for some reason. Let me tell you, it makes your cupcakes SO FLUFFY! I need to do some experimentation with it as far as substituting it in other recipes, but I am sold. The texture of these cupcakes is to die. Then of course topped with Marshmallow Frosting, it’s like a little blue velvet sugar cloud. (and if you don’t have cake flour available, you can make it. Joy the Baker can show you how).
There are times that you just want a ‘classic’. You just want to wear your favorite jeans & tshirt, instead of messing around with all the other stuff. But it’s like, a really really nice & soft tee that fits just magically. That’s what these cupcakes are. They sound basic, but they’re perfect. I just tweaked my basic vanilla cupcake & vanilla buttercream recipes by adding the seeds from vanilla beans. First of all, I just adore the way they look with those little black vanilla beans coming through. They just look fancy. Also, the vanilla flavor is just sooo good, something I don’t think you can replicate quite the same with vanilla extract.
I made these adorable little cupcakes for a 1st birthday party & was so pleased at the way they turned out. Ironically, I used the same Strawberry Buttercream recipe from the same little lady’s baby shower. However this time I used it on a lemon cupcake, to make – you guessed it – Strawberry Lemonade Cupcakes.
Also, to try something new, I used the frosting method that looks like roses! How cute right? And sooo easy! Typically, you start piping on the outer edge of a cupcake & make your way to the center. But for these, you start from the inside, then go out, tapering off the end. It’s really easy & looks so pretty. Another great thing about this method is that it uses a lot less frosting. (**You could make half of the recipe below if you are using this technique).