Sunday, April 26, 2009
Mini Cupcakes for Kee 2 Creativity
These mini cupcakes were created for the amazing Kee Sherman of Kee 2 Creativity. She is vendor at a bridal show today and wanted cupcakes for her booth. I didn't get a chance to get a picture of them set up so I have yet another in the box shot. The flavors I used today were Banana cake with Cream Cheese frosting and Vanilla with Tahitian Vanilla buttercream.
Banana Nut Cake wih Cream Cheese Frosting
butter, for greasing pans
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans (I didn't use these)
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature (1 stick)
1 lb confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans
1. Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°F.( I used mini cupcake pan and liners)
2. For Cake: In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla.
3. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. (I baked for 11-12 minutes)
4. While the cake cools, make the frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake.
5. Fill and frost the cake when it is completely cool.
This recipe was originally posted on Food Network
1 1/4 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1/3 cup whole milk
1 teaspoon vanilla extract
Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a mixer fit with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition. Add the flour mixture in 2 batches, alternating it with the milk and mixing just until incorporated. Add the vanilla and combine. Divide the batter among 12 cupcake tins with paper liners. Bake until golden, about 20 minutes. Let cool in tins for a few minutes, then transfer to a wire rack to cool completely before frosting or decorating.
Kaye's buttercream can be stored in an airtight container at room temperature for up to 3days and in the refrigerator for up to 3 weeks. To use the chilled buttercream, bring it to room temperature and beat at medium speed in the bowl of an electric mixer until smooth and creamy. To speed up this process you can lightly reheat the buttercream, in its mixing bowl, over a hot water bath, before beating.
In a small saucepan, bring to a boil:
1/2 cup water
2 1/4 cups sugar
Use a clean pastry brush and cold water to wash down any sugar crystals that form on the sides of the pan as the water heats. When the sugar comes to a boil set a timer for 7 minutes, and let boil.
After 5 minutes, in the bowl of an electric mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when the timer goes off.
With the mixer on high speed, slowly beat the sugar syrup into the egg whites, pouring the syrup to the side of the bowl to avoid the whip.
Continue to beat until the bowl is cool to the touch, about 10 minutes.
1 1/2 pounds (6 sticks) unsalted butter at room temperature, cut into 1-inch pieces
When the buttercream begins to jump out of the bowl reduce the speed low.
Mix in at low speed:
1 teaspoon pure vanilla extract
Beat until light and fluffy. At some points the mixture might look curdled. Just keep beating; it will become smooth again.
Yield: 8 cups
Recipe from The Whimsical Bakehouse