I like using the bakery emulsions that are available now and for these cupcakes in place of vanilla I used the Princess Cake/Cookie emulsion, it has a distinctive flavor sort of citrusy, vanilla-ish, a nice rich flavor.
This recipe is an Australian recipe from Paper Eskimo. I LOVE their products and this is a wonderful, easy cupcake recipe. I am going to give you the recipe exactly as they publish and recommend these yummy cupcakes.
Crack 2 eggs into a 250ml measure and then fill to 250ml with cream.
Pour into a mixing bowl and with an electric mixer beat the egg/cream mixture for one minute.
Add 1tsp vanilla (this is where I added the Princess emulsion) and 3/4 cups superfine sugar, beat for three minutes.
Sift 1 cup of self-rising flour and fold into the wet mixture with a wooden spoon until blended.
Place into baking cups and bake at 350 until golden brown, 15-20 minutes. Makes 12 cupcakes.
This is such a good recipe and so nice to have a recipe that only makes 12 cupcakes and of course you can double, etc. if you need more.
I did not have Barbie picks so I found a print out with Barbie picks and brought it into M/S Paint and cut out the ones I wanted and then put six of each on the sheet of card stock and printed them out. I pulled the little clear sticks from other picks and just cut these out and hot glued one to each side so they were good on both sides. Here is the link to the print out: Barbie Cupcake Picks
After 15 minutes the cupcakes are perfectly done - not very dark on top but they are done.
Here is another product that I used on the "Cars" cupcakes, the chocolate curls in a little bottle. I found these in of all places Walmart and not in the cake decorating section but in the regular baking aisle. They were great to work with on the cupcakes. I also bought the little Belgian chocolate dessert cups and have not tried yet, think they would be wonderful when you wanted a little dessert, so good for a little pots de creme. I am sure they will find their way to a future post!
Vanilla buttercream and chocolate buttercream frosting and these are ready for dessert!
- 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
- 3-4 cups confectioners (powdered) sugar, SIFTED
- ¼ teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
- 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
- 3½ cups confectioners (powdered) sugar
- ½ cup cocoa powder
- ½ teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Cupcake Stand, HomeGoods
Cars cupcake picks, Walmart
Chocolate curls, Walmart
Princess cookie emulsion, Specialty stores, Walmart, HomeGoods
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