PYB CupcakesMay 20, 2008 at 9:25 PM | Posted in cupcakes, decor | 28 Comments
Tags: 3-vanilla, chocolate and vanilla buttercream
Don’t ask me why but I had PYT by Michael Jackson stuck in my head last Friday so it became the inspiration for this cupcakes’ namesake.
These cupcakes were created for my dear friend, Rachel and her BFF. She’s the maid of honor for her best friend Jill’s wedding this summer. Even though I haven’t had the privilege of meeting Jill face-to-face, I feel like I know her b/c Rachel speaks so highly of her all the time. I knew whatever I created for Jill had to be special b/c the cupcakes were kicking off their fabulous girls only weekend before Jill-the-bride becomes Jill-the-wife.
Rachel is the perfect client. She told me exactly what kind of cupcake she wanted but gave me creative freedom with decoration. I didn’t hesitate for a second after she told me that she wanted a vanilla cupcake. I knew this was a perfect time to try out a cupcake recipe that’s been on my must-bake list for a while: Cupcake Bakeshop’s vanilla trio cupcakes! Its 3x the vanilla (vanilla sugar, vanilla extract and vanilla bean) in a little cupcake package. If Rachel wants vanilla; Rachel is gonna get her vanilla with these!
Note to self: Add tenderoni cupcake to list of potential IHC creations.
Makes about 20 cupcakes
For 3-vanilla cupcakes
3/4 cup (1-1/2 stick) unsalted butter, room temperature
1-2/3 cups vanilla sugar
2 large eggs, room temperature
2-2/3 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons milk
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped out
For chocolate and vanilla buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder
pink, white, brown fondant
various size circle cutters
empty egg carton
To make cupcakes—
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Measure the flour, baking powder, and salt into a medium bowl and whisk to combine. Measure out the milk and vanilla (extract and seeds) and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
To make frosting—
Beat butter until creamy, scrape bowl. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
Take out half of the buttercream and reserve, this is your vanilla
Add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream.
To make fondant flowers—
Roll out fondant to about 1/8 inch thick and cut 2 different size flowers with cutters. To make the centers use any round cutter (I used the back of various piping tips to get the size I needed).
Using a paintbrush or fingertip, “glue” the center to the flower with vanilla extract and let set. To create a more curved (instead of flat) flower, let set in a egg carton for a few hours until flower keeps its shape. (I let mine set overnight)
To assemble cupcakes—
Let cupcakes cool before piping on frosting. Use a “round tip” (I use a 2A) to frost cupcake. Garnish with fondant flower(s).
Husband rating: A
He liked the vanilla cupcake and buttercream but its not his favorite. He prefers red velvet or chocolate over vanilla.
Wifey rating: A/A+
I thought it had a great vanilla flavor but I could have done with more. Maybe next time I’ll use the whole vanilla bean instead of just 1/2.
Other rating: A+
Rachel tells me that the bride/party said the cupcakes were a hit! But maybe she’ll leave a comment and tell you herself ::wink::
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