Friday, April 30, 2010

Spring Cupcakes

I had found these pretty tulip inspired baking cups recently and thought I'd make some spring cupcakes to adorn with my pretty marzipan tulips and also try practicing some piping with some of the new pastry tips I found.
I used my favorite vanilla cake recipe from Billy's Bakery in New York. It's light and fluffy with a great vanilla taste. I made this same recipe for the vanilla cupcakes we had for Audrey's birthday party last year. It's very easy to make with mixing dry ingredients together and adding the wet ingredients to mix in the kitchenaid. It's makes such a glossy and smooth batter.
The recipe makes around 30 cupcakes and I filled all my tulips papers (it came in a pack of only 24) and also made an extra tray of 6 with some pretty pale pink papers. I considered these the test batch! When you put the batter in the tulip papers, the petals folded in a bit and looked so pretty!

Here they are out of the oven. They rose nicely and the only thing that annoyed me was you can see where the paper soaked in some oil from the batter, but the tips are dry. They also came out of the pans nice and held their own.

I made my favorite vanilla buttercream frosting and found it easy to not only put the pastry bag in a cup to fill it, but I folded the edge of the bag over the side of the glass so it wasn't as messy.

With the tulip papers, they probably weren't the best cupcakes to practice piping, but I was up for the challenge. I used a very large star tip and put a nice big swirl of light purple buttercream on top of each one. For the ones that I put the marzipan tulips in, I just spread some of the frosting on top so the tulip would stand out.

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