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Steph’s Birthday Cupcakes

January 18, 2011

HAPPY BIRTHDAY STEPH!!

 

For Christmas, my mom gave me a box full of colorful goodies from Layer Cake Shop; tons of cute cupcake liners, sprinkles and sugar toppers shaped like flowers and buttons! I couldn’t wait to find the perfect occasion to use these, and low and behold, when I found out my lovely friend Steph’s birthday was today, I knew the time had come. I wanted to make these look like they were meant for a 10 year old, so I picked up some neon food coloring at Fantes, because the stuff from the grocery store just doesn’t cut it!

Now, decorations aside, what kind of cake do I want to make? This answer came easily to me. When I think of birthday cake the first thought in my head is how when I was a kid I’d asked my mom to make me a vanilla cake with custard filling one birthday. She being no supermarket-box-cake mommy, whipped me up a delicious homemade layer cake with creamy custard in the middle and delicious vanilla buttercream! From that year on, this cake became known as the “Allie Birthday Cake” as my siblings often asked for the same thing for birthdays year after year. So it was decided. I would replicate my classic birthday cake in cupcake form. Only this time they’d be neon purple and blue!

Magnolia’s Vanilla Cupcakes

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

Combine flour, baking powder and salt. Set aside. In large bowl, cream the butter. Add in the sugar and beat until fluffy. Add eggs 1 at a time, beating between additions. Mix milk and vanilla. Add dry ingredients alternately with milk mixture in 3 portions, beating to combine after each addition. Do not overbeat. Fill cupcake liners 3/4 full with batter and back 20-25 minutes.

Let the cupcakes cool completely before filling and frosting. Once ready, cut a small cone-shape out of the top of each cupcake. Reserve the pieces. Carefully spoon custard filling into the cupcakes and replace tops. Top with vanilla buttercream, below.

Vanilla Buttercream

  • 1 Cup butter, softened
  • 6 Cups confectioners sugar
  • 2 tsp vanilla extract
  • 1/2 cup milk

In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until you reach desired consistency. Divide frosting into two portions and add food coloring! Spread onto cooled cupcakes, decorate, and enjoy!

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2 Comments leave one →
  1. Allison's Mom permalink
    January 20, 2011 2:37 pm

    Just for the record, mommy’s recipe didn’t contain Splenda! Maintaining a health-conscious diet 99% of the time, using real butter and sugar when baking for birthdays and holidays is seen as a much-deserved reward. Thanks sweetie, for honoring me with your posts!

  2. January 23, 2011 11:36 am

    Love the idea of using custard as a filling! Can’t wait to try it.

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