Fluffy Vanilla Cupcakes / Princess Cupcake Dress
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| Fluffy Princess Cupcake Dress-- Photo by JayDi Photography |
So what do you do when it's one of your friend's birthday at work? A princess cupcake dress of course! Megan had seen this cake browsing through Pintrest months ago and said she was such a princess she'd love to have a cake like this. I made note of it and figured it would be pretty simple to make. Besides, who doesn't love a cupcake?
It was a spectacular turnout. We filled her desk with balloons and brought her a new tiara as seen on the cake ( who knew she's bring in her own tiara lol ), along with a hot pink feather boa. Gotta say it brought a little colour to a gray and rainy, horribly busy Friday.
**Pardon the cell phone pics. I'm nowhere as good as Jay and his camera work.
**Pardon the cell phone pics. I'm nowhere as good as Jay and his camera work.
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| The birthday girl! |
Fluffy Vanilla Cupcakes / Princess Cupcake Dress
Yield: 24 cupcakes
Ingredients:
Fluffy Vanilla Cupcakes
¾ cup unsalted butter, at room temperature
1 ½ cup sugar
5 large eggs, at room temperature
2 ½ cup cake and pastry flour
2 tsp baking powder
¼ tsp salt
1 cup 2% milk, at room temperature
1 Tbsp vanilla extract
Fluffy Frosting
¾ cup unsalted butter, at room temperature
cup 4-6 cups of icing sugar, sifted
6 Tbsp 2% milk
1 ½ tsp vanilla extract
Directions:
For the cupcakes:
1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.
For the frosting:
1. Use a stand mixer fitted with the paddle attachment or electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). Add a little colouring paste if you wish, or separate the white frosting into a few bowls and stir a different colour into each bowl.
2. Pipe or spread the frosting on each cupcake and sprinkle with decorating sugar if you wish. Allow the cupcakes to set for an hour before serving.
3. The cupcakes should be stored at room temperature and will keep in an airtight container for up to 2 days.
¾ cup unsalted butter, at room temperature
1 ½ cup sugar
5 large eggs, at room temperature
2 ½ cup cake and pastry flour
2 tsp baking powder
¼ tsp salt
1 cup 2% milk, at room temperature
1 Tbsp vanilla extract
¾ cup unsalted butter, at room temperature
cup 4-6 cups of icing sugar, sifted
6 Tbsp 2% milk
1 ½ tsp vanilla extract
Directions:
For the cupcakes:
1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.
For the frosting:
1. Use a stand mixer fitted with the paddle attachment or electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). Add a little colouring paste if you wish, or separate the white frosting into a few bowls and stir a different colour into each bowl.
2. Pipe or spread the frosting on each cupcake and sprinkle with decorating sugar if you wish. Allow the cupcakes to set for an hour before serving.
3. The cupcakes should be stored at room temperature and will keep in an airtight container for up to 2 days.
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