This past weekend I had the privilege of making some cupcakes for a friend who was hosting a baby shower. Of course I said yes, who doesn’t love cupcakes?
The shower was for a little baby girl, and my friend requested “spring shades” of yellow and pink, with fresh flowers on top. She really wanted a cupcake that was dense, but not too fluffy and I knew exactly what recipe to go with. Here is the recipe if you would like to try it out some time. This recipe is not too sweet, and has a very old fashioned taste. I made this recipe into a cake a few years ago for some of my family and they all loved it. This is a great staple recipe to go to if you need an “easy” batter to work with if you are in a rush or if you are new to baking cakes. I have learned over the last few years that baking comes down to such a science and one thing out of line messes up the whole recipe. Like I say to my daughter all the time if we practice something a lot and we give it our best attempt we will succeed in the end.
Simple White Cake (Courtesy of All Recipes)
Ingredients
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
I used Omega eggs, and substituted cake flour instead for a fluffier cake. I made 12 cupcakes out of this recipe, and it doubled wonderfully. Some recipes for cakes do not always double very well so be careful with that. The recipe says to bake the cupcakes for 20-25 minutes, my cupcakes were done in 20. DO NOT OVER BAKE!!
What is so amazing about this mix is that these ingredients are staples that you would most likely have in your pantry and fridge all the time.
For the icing I made a Vanilla Italian Merrigue Buttercream. I have been wanting to make this icing for a long time, but quite frankly I just didn’t. I’m so glad that I did, as the flavor was out of this world… Here’s a link to a recipe if you so desire to try it out sometime.
Enjoy the photos!!
I love these flowers, and all the details in the centers of them. I chose these flowers because they were cheap and beautiful, but also I really liked that the yellow in the centers would go well with the yellow cupcakes that I made too.
One little simple cupcake… my son was very upset that there were not “extras”….. I was too!
Happy baking!
Jodi
Update: If you choose to use fresh flowers on your cupcakes, make sure to check if they are safe for humans. I have since learned that the flower used on these cupcakes can cause some skin irritation.
Utterly delectable!
Almost makes me want to have another baby…. NO WAY, who am I kidding 🙂
ANYWAY, beautiful job Jodi!
Thanks Dawn,
Yes, I agree that is there is a time to have babies and a time to say no too!! I can just make you cupcakes anyways…
I love the colour of the icing! Are those flowers edible?
No, I was asked to do them at the last minute, so I said I wouldn’t be able to do sugar flowers… The flowers were $7.00 so the price was right just to throw them out anyways…
YUM! You are talented my friend! Did you leave a comment on my blog regarding the chair colour? If so, they are blossom white. Heirloom white is too yellow. Wish Rustoleum had something in between. I might just actually use paint from a can to re-paint OR paint it black. I hate ordering fabric online from the US as you never know what the colour is really going to be like!
LOVE your powder room!
Yes, I did leave a comment. I think black would look great!!
I love cupcakes!!!
Beautiful! I wish the flowers were edible too!! hahaha..
Hi! Amazing! If you don’t mind me asking… What tip did you use. =)