LJY Celebrates The Big 2

Blog , Cake , Cook // 12.06.2013
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Baby Blue & Polka Dots & Tiny Flags & A Red Heart
Cupcakes baked by me for my girl

My LO celebrated her 2nd birthday recently and if you had been following me long enough, you would have remembered how difficult it was to get those cakes out during LO’s first birthday. As I have said a year ago, I would bake for my LO every birthday, and so I did. And this time, it was much better planned (I took 2 days, instead of just 1).

Admittedly, I still lack the planning skills of those supermoms who spend weeks getting every detail perfect for their LO’s birthday bash. Maybe next year I will take 3 days to plan when my girl hits the big 3. Yupz, I am no supermom, just a sleep-deprived full-time pixel pusher who just so happened to have a wonderful daughter.

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Making & Baking
I found this incredible recipe for vanilla cupcakes by Glorious Treats and they tasted amazing.

So I made the batter and baked the cupcakes 2 days in advance and stored them in the freezer. Then after work the next day, I made the vanilla cream cheese frosting (also by Glorious Treats). I piped it on and went hunting for some cupcake toppers in my arts and crafts box. Luckily for me, there were some leftover ribbons so I settled on making little flags. I also topped some with little red hearts (since I had them in the pantry anyway). Once it was all prepared, everything went back into the freezer.

Something was still bothering me. Nowhere on the cupcakes was it stated that it was her 2nd birthday, so I quickly did a design in 5 minutes, printed it out, stuck it in a picture frame and finally we were all set for the next evening when I came back from work and we celebrated LO’s birthday!

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A vanilla cupcake with vanilla cream cheese frosting, topped with a tiny polka dotted flag.
My piping skill is still far from perfect but at least I had some sleep, the mixer and oven gave me no problems and there were no disruptions to the electricity supply. Happy Happy Joy Joy.

I’m including the recipe from Glorious Treats so that I can refer to it easily next time. I substituted single action baking powder for double action, because that was what I had, and it still came out perfect. I also substituted buttermilk (darn hard to find in these parts) with the suggestion of using 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice and let sit for 5 minutes before use.

Perfect Vanilla Cupcakes
by Glorious Treats, slightly adapted by CaffeineDoll

Makes 12-15 cupcakes

  • 1 1/4 cups cake flour
  • 1 1/4 teaspoons double action baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup oil (vegetable, canola or extra light olive oil)
  • 1/2 cup buttermilk

Method

  1. Preheat oven to 180 degrees celcius.
  2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
  3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
  4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
  5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
  6. Bake cupcakes in pre-heated oven for 12-14 minutes.
  7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  8. Frost as desired when fully cool.

I reduced the amount of sugar used in this recipe from 4 cups to 3 cups.

Cream Cheese Frosting
by Glorious Treats, slightly adapted by CaffeineDoll

Enough to frost 22-24 cupcakes if piping a nice swirl

  • 4 oz unsalted butter (room temperature)
  • 8 oz cream cheese (directly from the fridge)
  • 1 teaspoon vanilla extract
  • 3 cups powdered confectioners sugar
  • 1 to 4 Tablespoons heavy cream, heavy whipping cream

Method

  1. Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
  2. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
  3. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
  4. Beat until fluffy, about 1 minute.
  5. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
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Absolute Bliss
The LO getting her first taste of the cupcake

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  • Jac

    Aww if you don’t warrant the supermom label than who does? Love the simplicity and labour of love behind each pretty cupcakes. I’m gonna try your recipe later hehe. Happy blessed belated birthday to the Bunny Girl in blue <3

  • caffeinedoll

    thank you, Jac for the wonderful words of encouragement! Do let me know how your cupcakes turn out :D