You guys! I had my first paying baking gig since moving to Pittsburgh! My friend and local business owner approached me about doing cupcakes for her friend’s wedding shower. Now if you would have asked me to decorate a cake or even cupcakes before working full time in a bakery, I would have probably taken a day or two to think it over (and teach myself technique) before agreeing. Well that was not the case this time. I think I agreed before she finished asking the question.
I still get pretty nervous about using fondant and different decorating tips, but the queezy feeling in my stomach is no more. This happens when you show up to work with a terrible hangover only to find out that the resident decorator is a no call no show and you have to get your shit together and decorate 3 three THREE wedding cakes. Yeah that happened a couple of weeks ago. I now feel pretty invincible. Thankfully, Dora did not want me to go all Cake Boss at this point and time. For the sake of simplicity, she ordered a vanilla cupcake with a vanilla butter cream icing. You know, simple really is the best. Simple can also be beautiful!
I adapted this recipe from my go-to girl (Martha). Sorry for the lack of photos. I was crunched for time, but- simple is key here.
Simple Lavender & Vanilla Cupcakes
For the cupcakes:
1 stick butter, softened
2 cups all purpose flour
1 tbs baking powder
1/2 tsp salt
1 1/2 cups sugar
3 large eggs
1 cup buttermilk
1 tsp vanilla
1 tbs finely chopped lavender (fresh or dried)
For the icing:
2 sticks butter, softened
1 Crisco baking stick
1 tbs vanilla
1 cup milk
12-16 cups powdered sugar
- In a large bowl, beat together butter, lavender, and sugar until light and fluffy, about 5 minutes. Beat in eggs one at a time.
- In a smaller bowl, whisk together flour, salt, and baking powder. Slowly add this mixture to the sugar and eggs.
- Add the buttermilk and vanilla. Beat until combined.
- Preheat oven to 350 degrees. Fill cupcake papers halfway and bake for 15-20 minutes. This recipe should yield about 2 dozen cupcakes, more or less.
Butter cream icing is just as easy. If you are like me and do not own a mixer of any sort, I find that a rubber spatula and occasionally a wooden spoon will do the trick.
- Cream together your butter, shortening, and vanilla.
- Alternate between adding cups of powdered sugar and tablespoons of milk. The final product should be stiff enough to hold its own on top of a cake or cupcake.
I think they turned out beautifully! Dora and her family and friends also loved them, and that’s all that really matters. The door has since been opened for freelance cake and pastry work. I will also really emphasize…I LOVE BAKING PIE! I can always be contacted via my blog if you have any questions.