My sister’s wedding is fast approaching, less than a month from now. Finally, I was able to finalize the
details of the wedding favor. Form the cupcake recipe, frosting and packaging.
details of the wedding favor. Form the cupcake recipe, frosting and packaging.
Yesterday, I went to Chocolate Lovers and bought a pack of the packaging material for the wedding favor. I also bought 400 pieces of the pink cupcake liners to match the motif of the wedding, pink and mint green. They don’t have mint green or green cupcake liners for wedding so I went with the pink one. Since I’m doing vanilla cupcakes, I bought this 110mL of vanilla essence at a whopping price of
Php600.00+. Now, that’s times five of the regular vanilla flavor. Anyway, I think that would be enough to flavor the batter and frosting.
Php600.00+. Now, that’s times five of the regular vanilla flavor. Anyway, I think that would be enough to flavor the batter and frosting.
Since I’ve been searching for vanilla cupcake recipes this past weeks, I came a crossed this vanilla cupcakes recipe from Magnolia Bakery and decided to use this one as my final recipe. Well, I guess I’ll be using this recipe for the wedding because it has the right amount of moistness, sweetness and density. The good thing is, it can make 36 pieces of 3 ounce cupcake contrary to the recipes’ 24 pieces suggested output. I read some
comments from the website and filling the cups up to ¾ would cause over spill of the batter upon baking and some readers suggested filling it half instead of the ¾ recommended filling range. It saves me time and effort.
The original recipe calls for 1 teaspoon of vanilla essence but in my case I added an additional teaspoon of vanilla. I also added zest of one lemon to give it a hint of a lemony flavor and some aroma. It worked. The lemon zest gave the vanilla cupcakes a subtle aroma and hint of lemon. Since I don’t have any self-rising flour, I substituted the self-rising flour with all purpose flour and added baking powder.
I used cream cheese buttercream as my frosting. I got a 1 1/4 cup of the cream cheese buttercream frosting and colored it with green and the rest was colored with red food color until it turns pink. I decorated the vanilla cupcakes with a rosette design and added some leaves and for the final touch, I added three silver candy beads to add elegance to the design.
I placed the finished vanilla cupcakes in individual display box and tied a pink and green ribbon on it. By the way, it took me some time to figure out how to assemble the cupcake display box and worst, some more time in figuring out how to insert that acetate cover after the cupcake was place on its holder.
Ingredients
2 3/4 cups All Purpose Flour
2 1/4 teaspoons Baking Powder
1/2 teaspoons Salt
Zest of one Lemon
2 sticks Unsalted Butter, softened
2 cups Sugar
4 pieces Eggs
1 cup Full Cream Milk (I used Alpine evaporated milk)
2 teaspoons Vanilla Essence
Procedure
Preheat oven to 180 degrees Celsius. Sift together all purpose flour, baking powder and salt. Whisk it together and add lemon zest and mix.
Cream butter for 3 minutes. Gradually add sugar and mix well until creamy in consistency. Add egg one at time with continuous mixing. make sure that the eggs are well incorporated in the mixture.
Add the third of the flour mixture into the butter mixture. Mix just until the flour is incorporated into the batter. Add third of the milk and mix just until the milk is incorporated. Repeat this procedure until the last third of the milk is added to the batter. Do not over mix the batter or you’ll be eating a dense, tough and dry vanilla cupcake.
Finally, add the vanilla. Fill half of each cup of the muffin cup with the batter. Give it a few tap and bake for 20 to 25 minutes in the oven (20 minutes worked for me). Cool the cupcake while it’s still in the muffin pan on a wire wrack for 15 minutes. Remove from the muffin pan and cool completely before frosting. Frost it with the Cream Cheese Buttercream Frosting.
