Blue icing covered delishousness

April

The girls finally seem to be on the mend, after a week and a half of family-wide bronchitis.  To celebrate this fact, and because I was really hungry for baked goods, we made honey vanilla cupcakes tonight.  It’s a recipe I stumbled across last year while prepping for their honey bee themed second birthday party.  It is seriously the BEST cake ever.  Especially when you top it with “wedding” butter cream icing.  Unfortunately, that particular icing requires whipping cream, which I didn’t have on hand.  I DID have light cream, and thought maybe I could use that.  But it smelled kind of funny, so I tasted it.  Yep, it was bad.  Oh, so bad.  So we used regular Betty Crocker’s Cookbook butter cream icing instead.
The girls LOVE to bake.  Mostly because they get to pour stuff into a bowl and then lick the beaters.  (Let’s face it, folks, I’ve been eating raw cookie dough and licking beaters for thirty years.  I’ll take those odds.)  Laurel, in particular, has a penchant for cake batter.  Ellie is more interested in playing in the flour that I inevitably spill everywhere.Because I’m more of a slob than my toddlers.

The problem with baking with a couple of two year olds is that they don’t understand WHY the cupcakes have to bake for 19 minutes.  They just think I’m being a mean, horrible, terrible person.  They also don’t understand that you can’t put icing on a hot cupcake.  Waiting is not really their strong suit.  Getting them to “help” with the dishes (aka splash water EVERYWHERE) is really no compensation to eating cupcakes.

Making icing, however, is much more fun.  Why?  Because there is powdered sugar involved.  Plus, Laurel gets to pick the color, and Ellie gets to squeeze the food coloring into the bowl.  Of course, the second Laurel chose blue, and Ellie added the blue, Laurel changed her mind and wanted yellow.  Sorry, kid, no amount of tears will change blue to yellow.  Live and learn.

The eating of the cupcakes is, of course, the best part of baking them.  Especially when they are warm and the icing (which was put on way too soon) is all gooey.  And then Momma (that’s me) adds a big spoonful of vanilla ice cream (spiked with medicine in Ellie’s case)….well, things just can’t get any better, can they?  Oh, wait, yes they can!  Momma brought out the sprinkles!!!  Blue icing covered homemade Toddler heaven.

Honey Vanilla Cupcakes

1 stick butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla

  1. Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
  2. In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.
  3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.
  4. In bowl of stand mixer cream butter and sugar on medium speed until combined.
  5. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
  6. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
  7. Using ice cream scoop fill cupcake liners about 2/3 full.
  8. Bake for 18-20 minutes.
  9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
  10. Once cupcakes are completely cool, smear them with frosting

The original recipe can be found at http://thecakeblog.com/2011/06/honey-cupcake-recipe.html
The honey cream cheese frosting they pair with these cupcakes is way too sweet for me, but try it out if you have a sweet tooth!

Wedding Butter Cream Frosting
(aka. the stuff I wanted to make)

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Original recipe found at http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/

There you go.  Easy-peasy lemon squeezey.  Now go make some icing-covered magic of your own!

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