Shower Cupcakes

A definite advantage to being home is having an oven. An extra perk, more excuses to bake!

One of my mom's good friends hosted a baby shower this weekend, and asked me to make the dessert. An opportunity to make cupcakes with pink decorations? How could I say no?

The colors of the baby's nursery are pink and brown, so I used that as the inspiration for the cupcakes. The base is a vanilla cupcake with whipped chocolate ganache frosting and fondant decorations. Not only did the decorations come out better than expected, but the cakes were delicious. Hopefully I'll find more excuses to bake soon!

Recipes below:

Vanilla Cupcakes (from Martha Stewart, with some changes)
I really like this recipe because it produces a denser cupcake. It's very reminiscent of a sugar cookie, and smells delicious while baking.

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 sticks butter
2 cups sugar
6 eggs 
2 teaspoons vanilla extract
1 1/2 cups milk

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until combined. Scrape down bowl, and beat in vanilla extract.
3. Add flour mixture in three batches, alternating with milk, beating after each addition until combined. Begin and end with the flour mixture.
4. Divide batter among lined muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the centers comes out clean, about 20 minutes, rotating pans halfway through. Let cool completely before frosting

Whipped Chocolate Ganache (from Chockylit, with some changes)
Thicker than regular ganache, this frosting pipes well for a beautiful presentation.

5 ounces bittersweet chocolate
4 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 1/4 cups powdered sugar

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate. Let sit for 1 minute then stir until combined.
3. Add butter and vanilla and stir until combined.
4. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
5. Sift powdered sugar into the mixture and beat until combined.
6. Continue to beat with an electric mixer until lighter in color and creamy.

Addicted to Cupcakes

Since Carrie Bradshaw & Co. introduced the world to Magnolia cupcakes, the craze for bite-sized bakery goods has taken the country by sugar-induced storm.

It baffles me how in the midst of recessionary woes and frugality that the cupcake industry, where one treat will set you back between two and three dollars, has managed not only to survive but flourish.

Perhaps it's the same mentality that justifies a morning latte or a candy bar from time to time. Sometimes we all have a desire to indulge, if only on the rarest of occasions.

Will the cupcake craze last? I certainly hope so (though any baked good is fine by me!). If not, I can only imagine the next food craze.

P.S. The picture to the right is of cupcakes my family had at Easter. Delicious!

Vanilla Cupcakes with Chocolate Pecan Frosting

In celebration of the weekend, I made cupcakes this afternoon (because all occasions are suitable for baking).

The base is a vanilla cupcake that's oddly reminiscent of a sugar cookie and the frosting is chocolate with pecans sprinkled on top for an extra bit of crunch/presentation.

They're completely made from scratch, which while somewhat impractical, makes for a delicious taste.

Of course, after baking I commenced a grand photo shoot to capture them in all their glory before my brothers discovered (and devoured) them. My favorites after the jump.