3/07/2011

{Recipe} Buttercream Frosting & Lemon Curd Cupcakes

I had to make six dozen cupcakes for Andrew and Whitney's Wedding Luncheon. I wanted them to by easy, delectable, and semi homemade (but not in the Sandra sort of way.)


 I gave myself certain criteria~

 chocolate cake-box
 white cake-box
bright white buttercream frosting- homemade
 little sugarpaste flowers-homemade
Cobalt Blue and White Polka Dot Liners...
 and a surprise inside each cupcake

For the chocolate cupcakes, I added mini chocolate chips to the batter.
For the white cupcakes, I added an oh so divine Lemon Curd recipe.  It was super easy.
Note: I used my micro cheese grater instead of a carrot peeler.  It went faster, and I didn't have to worry about getting any of the white pith in.
I wanted to put a raspberry puree in the chocolate cupcakes, but as they are not in season right now, it would have been much too expensive.  Maybe this summer:)

I really like how this recipe for buttercream frosting turned out.  Fortunatley I remembered what I did this time, since I haven't ever written my "concoctions" down. 


Bright White Buttercream Frosting

2 sticks Unsalted Butter- room temperature
2 lbs CandH Powdered Sugar
2 t Clear Vanilla
3+ T milk (+ means to desired consistency)
covers approx. 2 dozen cupcakes

Use whisk attachment and cream the butter.  Add powdered sugar 1 cup at a time until incorporated.  Scrape the sides down often. 
If it is too stiff or crumbly, add 1 Tablespoon of milk and the vanilla.  Once the powdered sugar is incorporated, start adding the milk 1 Tablespoon at a time until you get the consistency you want. 

*If you don't add enough milk, the frosting will be more difficult to pipe.  If you add too much, the frosting will not only by runny and refuse to hold it's shape, it will also take on a separated/greasy look. Greasy=frowny face. 

Once you have the frosting where you want it, turn your mixer on high and whip for 1-2 minutes.  Pipe to your hearts content, and make sure to cover the frosting if you have to leave it.


Don't wait to long to decorate, or the frosting will develop a super thin crust and the decorations won't stick.  

To decorate, I used edible sugar paste flowers that I rolled out and cut in three different sizes and styles.  When the flowers hardened, I used canary yellow luster dust  and colored the centers of the largest flowers.

I learned so much on this baking adventure.  I have much to utilize on the next project.  My mom requested these as her birthday present this weekend, so I have to get to it:)
Happy Baking!