The kids 8 them as fast as they could....

Birthdays, something most people await every year. No matter what age, during our young, middle or older ages, excitement will always seems to creep up from within. While being a kid, every year I would await my birthday, like it was the day I got a raise at work. The excitement, the enjoyment, the presents, the balloons, everything about a birthday, is special. It's a time for everyone to celebrate the special days, their special ones came into this beautiful world. What more do you need, to celebrate?

       This past week, my little cousin turned 8 years old. I gladly baked a batch of classic yellow cupcakes, with a basic buttercream frosting. I must add, everyone enjoyed them, a lot! It's always fun baking for kids, because they appreciate anything colourful, ten times more. As I walked into the house, I could feel the little eyes, starring me down, wondering what was so hidden in the basket, and it wasn't until I revealed the cupcakes, I was welcomed with smiles and hugs.

       Since my little cousin was turning 8, I decorated the cupcakes with three different colour icings, with an 8. I also added 3 Silver dragées for decoration. (Also known as silver balls)

The classic yellow cupcake recipe:


Ingredients
Cupcakes:
·       1 1/2 cups all-purpose flour
·       1 1/2 teaspoons baking powder
·       1/4 teaspoon fine salt
·       2 large eggs, room temperature
·       2/3 cup sugar
·       3/4 cup unsalted butter, melted
·       2 teaspoons pure vanilla extract
·       1/2 cup milk


Frosting:
·       12 ounces (3 sticks) unsalted butter, softened
·       1 pound confectioners' sugar, sifted
·       1/2 teaspoon pure vanilla extract


Method:
Cupcakes:
Equipment: Standard 12 (1/2 cup) muffin tin
1.     Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
2.     Whisk the flour, baking powder, and salt together in a medium bowl.
3.     In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
4.     While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)
5.     Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.


Frosting:
1.     Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2.     Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)


Decorating:
Decorating tools:
·      Food colouring (pink, purple and blue)
·      Pipping bag and tip
·      Silver dragées (silver balls)


Method:
1.     Using the butter cream frosting, frost all the cupcakes.
2.     After frosting all the cupcakes, take the leftover buttercream frosting and separate the contents into three bowls.
3.     Using your desired colours, add 3-4 drops of food colouring to each bowl, depending how rich you want the colour to be.  I used, pink, purple and blue for my batch of cupcakes.
4.     Mix the food colouring well, in each bowl.
5.     Fill your piping bags with the food colouring and carefully, draw the number '8'.
6.     Add the silver dragées in any patten.


*If you do not have a piping bag at home, you could use a regular zip lock freezer bag.  Watch this video to see how to make your zip lock freezer bag into a piping bag used for frosting.


http://www.slashfood.com/videos-partner/how-to-turn-a-freezer-plastic-bag-into-a-pastry-bag-517191955-56


       I hope you try this recipe at home with you own touch to it. If you do, please post comments, suggestions or any questions. I’ll be back next week, with another cupcake adventure! And always remember, “I've never met a problem a proper cupcake couldn't fix.” ― Sarah Ockler


Sidra




First Picture: http://www.prodpromo.net/images/products/balloons/balloons-small.jpg
Classic Yellow Cupcake Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/classic-yellow-cupcakes-with-milk-chocolate-frosting-recipe/index.html
Basic Butter Cream Frosting: http://www.marthastewart.com/317743/basic-buttercream
How to turn a Freezer Bag into a Piping bag: http://www.slashfood.com/videos-partner/how-to-turn-a-freezer-plastic-bag-into-a-pastry-bag-517191955-56
Quote: http://www.goodreads.com/quotes/show/537534