French Vanilla Cupcakes With a Twist

French Vanilla Cupcake with Vanilla Buttercream Frosting

These cupcakes were made for Friday night "games night" with my sisters and friends. I tried something different and "painted" the inside of the piping bag with 3 colors of food coloring before filling the bag with icing. You cannot believe how brilliant they thought I was! I used a Wilton 1M tip and made a "rose" by starting at the center and working my way out just using a clockwise circular motion. I added a tiny fondant blossom which had a sugar pearl in the center. You really have to try this method because I got so many comments on this simple cupcake - everyone with think you are incredible, which you might be - I am just average on a good day so I was pleasantly surprised at the reaction :) Could you imagine a "rose" cake done this way? That would be pretty!

I also filled some of the cupcakes that I made with raspberry jam - I used Smucker's seedless raspberry jam that comes in the squirt bottle. I painted the piping bag with just one color, fuschia, so that it would be easy to tell which ones had filling and which did not. 

It was my first time filling cupcakes and my first time using LorAnn Butter Vanilla Bakery Emulsion in the frosting. I also used Nielsen Massey Madagascar Bourbon Vanilla extract in the frosting and the cupcake.

French Vanilla Cupcake with Raspberry filling and Vanilla Buttercream Frosting

**** Wilton 1M - I have a situation - why do my two Wilton 1M tips look completely different?

I realized that it is actually the 2D tip that is supposed to give you the rose but I used the 1M tip on the left in the pictures.

French Vanilla Cake - Cake Decorating Isn't for Sissies!

This is my first fondant covered cake. The flowers are fondant and gum paste/fondant.

Michaels Course 3 - Gum Paste and Fondant - week 3 we covered a square cake and learned how to make daisies and mums. 

The cake and buttercream icing are made with Nielson Massey Madagascar Bourbon Vanilla. The fondant and gum paste are Wilton. We used the 20" wide glide rolling pin and the roll-n-cut mat to roll out the fondant for the cake.

Rolling fondant takes some serious muscles! I swear, my arms were aching the next day - I couldn't believe it. Cake decorating is not for sissies! 

Easter Cupcakes

Chocolate Fudge Cupcakes with Vanilla Buttercream 

These cupcakes were decorated to look like birds nests in the grass. I made nests using left over royal icing which I tinted brown and I put mini gourmet jelly beans which I got from the bulk store. My daughter and I had been shopping and saw something similar for sale as decorations and she said - "Mom, you could make these" - so I did. The nests for sale were by Wilton and were about $8 in Michaels (CAD) (if I recall correctly). 

I also did some cupcakes in "Eastery" colors.

Easter Cake

"John's Three Layer Apple Cake"

When planning what cake to bring for Easter dinner, my daughter suggested the apple cake, so my search ended right there since I know it is a favorite for everyone who would be attending. I also made a post about this family favorite here.

The filling inside is cinnamon buttercream and the outside is vanilla buttercream. The roses are the "star" of this cake, they are gum paste and fondant roses - I am now taking course 3 of the Wilton courses at Michaels. When I made these roses, we had not learned how to make them yet. I just followed instructions in the course 3 book and did my best - same for the leaves. 

What do you think? I think they are not too bad for a first try without guidance from our instructor.

Dark Chocolate Cupcakes - Red and White Vanilla Buttercream

These cupcakes were made for a Christmas Eve get together.

Dark Chocolate Cake recipe made into cupcakes.

2 cups boiling water

2 cups unsweetened cocoa powder (I used Ruddy Red cocoa powder from Bulk Barn)

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract (I use Nielson Massey Madagascar Bourbon Vanilla) 

Method

1. Preheat oven to 350 ºF. This makes over 3 dozen cupcakes so prepare pans accordingly.

In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Scoop batter into prepared pans.

3. Bake in preheated oven for 20 to 25 minutes - check at 18 minutes. Allow to cool.