how bizarre

Oh hello there.

You happen to be on my blog.

You know what else is on my blog? These cupcakes.

Something tells me this is more than just a coincidence.

I made these cupcakes about a month ago for one of my best friends who was moving to the UK. We met at a children’s summer camp back in the day and kept in touch via extremely long and ridiculous emails. Whenever we could get together, we had random adventures and photo ops and dance parties. Now she’s adventuring and photo op-ing and dance partying without me on the other side of the pond, but she’s just started a blog to share all her stories.

When I made these cupcakes, I promised to post about them and her on this site, and I’ve recently started to get passively concerned about my inclination to procrastinate. Of course, now that she has started her own blog and I can share it with you, it seems like perfect timing.

Something tells me this is also more than just a coincidence.

IMG_5279

Vanilla Cupcakes

The idea and method for this cupcake decoration came from The Novice Gardener, who did a much better job than I ever could.

Cupcake recipe adapted from Martha Stewart

Ingredients

three cups cake flour
half tablespoon baking powder
teaspoon salt
three quarters cup butter, at room temperature
one and a half cups sugar
four eggs
two teaspoons vanilla (optional but recommended: reduce to one teaspoon vanilla extract and add the seeds from one vanilla bean)
one and a quarter cups whole milk

Directions

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Add vanilla and stir until combined.
Sift dry ingredients into a separate bowl. Alternately add one third of flour mixture into the butter mixture and one half of milk until everything is in one bowl. Stir until just barely combined.
Spoon batter into muffin liners, about three quarters full. Bake for about 22-25 minutes or until an inserted toothpick comes out clean.
Let cool completely before icing, but these are best served the day they are made.

For how to decorate, please visit this post from The Novice Gardener. I used the Wilton recipe for icing.

One thought on “how bizarre

  1. I think you did an incredible job, Kimberly! Those cupcakes look beyootiful! I wouldn’t mind grabbing one or two myself right now, would be perfect for breakfast. Oh, yah, I eat cupcakes for breakfast all the time :-). But you reminded me that my post is due for an update. The recipe part, at least. Thanks for that! ❤

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