Saturday, March 22, 2008

Easter goodness

I've been neglectful of the blog, it's true, but I have decent excuses that are too boring to go into. Suffice it to say, there were reasons. I return with cutesyness I dare you to refute!

I saw this eggs-in-the-grass-frosting decoration and knew I had to try it, if for nothing else than to just line them all up and see a field of greenery. I can't help it; I'm a Taurus and we're irrationally drawn to Earthy tones and, oddly, pastels.

I also dyed eggs for the first time in YEARS and while exact colors were an exercise in futility (see the lone "purple" atrocity), I like how they came out because they're PASTELS. I have so much love for Easter simply because it's so damn pretty.

But back to the cupcakes. I tried a new recipe, Billy's Vanilla Vanilla Cupcakes from Billy's Bakery in NYC. They're definitely very vanilla-y and they're good but I'm not sure I'd make it a staple. The cake is tender and, overall, a great little cake but I'm a traditionalist; you're kind of hit over the head with vanilla in these little things. They taste like sugar cookies: sweet and vanilla.

The frosting is also extremely sweet but with this nice, trim grass, it's not a sweet-overload problem for me. I used Wilton's Leaf Green color, the #233 tip for the grass and Cadbury Mini Eggs for the decoration. Et voila! Happy Easter to all!
Source: Billy's Bakery in New York City via Martha Stewart

Makes about 30 cupcakes

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes and softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Makes enough for 30 cupcakes

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.


Megan said...

I love your cupcakes but for some reason, I'm really drawn to those colores eggs. They look so pretty all lined up on cooling rack. I dont care if its the day after Easter, I'm coloring eggs!!!

Jessy and her dog Winnie said...

Wow i love the pictures! Your cupcakes look delicious