My Sacred Cupcake & Coco’s Birthday Cakes
I love birthdays. I love them because there’s cake and frosting involved. Sure, there are presents and hugs and congrats and sometimes crazy parties, but my favorite part of a birthday is a cake baked especially for me. And so I return that favor to anyone around me, so that they know that I made this cake especially for them.
Coco is a friend of mine at work who’s always upbeat. I asked her what her cake choice would be this year and she said: Make it vinage, and throw in some magical and maybe some whimsical. So that’s what I did.
Vintage white cupcake with Magical strawberry frosting and Whimsical over-sized nonpareils.
Vintage White Cake
1/2c Unsalted room temp Butter
3/4c Granulated Sugar
1 1/2c Cake Flour
2 1/2 tsp Baking Powder
1/4 tsp Salt
1 tsp Vanilla Extract
3 Egg Whites
Cream the butter and the sugar together until it forms a light fluffy cream. Then, add 1/2c of the flour. Combine well and then add the water. Combine well and then add another 1/2c of the flour as well as the baking powder and the salt. Combine well and add the milk. Combine, mix in the final portion of the flour and beat on high for a couple of minutes. Should be VERY light in color and fairly fluffy.
Beat the egg whites until you get stiff peaks, probably should take about 4 minutes. THEN, fold them into the batter until you cannot see any streaks of egg white. Spoon into cupcake papers, filling them 2/3 of the way. Bake them at 375 degrees for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean
Magical Strawberry Frosting
4oz Cream Cheese
1/2c Pureed Frozen Strawberries
4c Powdered Sugar
First combine the cream cheese with 1c of the powdered sugar. This will probably look like crumbs when it’s fully combined. Beat it an additional minute on high and it will become a cream again. Then, add the strawberries. Combine well. It should look really thin. Add the rest of the powdered sugar until it reaches a spreadable consistency. You should have ALOT of frosting. More than double what you will need.. so maybe half the recipe?
When the cakes are fully cooled, frost them each with about 1-2 tbsp of the frosting. Spread it out using a butter knife or a small offset spatula. I let them cool for about 20 minutes and then I flipped them into a dish containing my Whimsical over-size Nonpareils. You’re finished. Enjoy!
Happy Baking, folks!