they say it’s your birthday, na na na na na na na na!
guess who’s a year old?!?! happy birthday lazy bird!
B and I have discovered we’re not compatible in quite a few areas….we don’t like the same scents, we are opposites when it comes to picking nail polish for pedicures and even when it comes to desserts…for instance, coconut and/or pecans will ruin a desert for me while B just can’t get enough! however, in planning this post we were very excited to figure out that we strongly agree on one thing…we’re…dum dum dum…cake compatible! we are both white cake & white frosting girls….or as I like to call it, “wedding cake” girls! and really…what other treat would you make for a birthday party?!
this recipe is super simple and wouldn’t have taken much time at all IF, DFW hadn’t been in the middle of some crazy weather…and we didn’t have to take multiple breaks to park it in front of the weather channel…or even under some cushions in the bathroom. we still finished all our baking much earlier than we usually do….so i’m thinking you could whip these little buddies up fairly quickly as well. and let me take a moment to give a shout out to B’s own “weather man steve” who gave us a running commentary on the storm radar, as we dared to bake in the kitchen. safety first folks.
(yields 2 dozen regular + 2 dozen mini cupcakes)
cake: (adapted from Martha Stewart)
1 3/4 sticks unsalted butter, room temperature
3 1/4 cups cake flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons whole milk, room temperature
1 tablespoon pure vanilla extract
1 3/4 cups sugar
5 large egg whites, room temperature
disclaimer, this is scary…but delicious
1 cup unsalted butter, room temperature
1 cup crisco
4 cups powdered sugar
4 teaspoons pure vanilla extract
3/4 cup marshmallow cream
preheat your oven to 350º. line your cupcake pan with wrappers.
in a medium sized bowl, sift together flour, baking powder and salt. set aside
measure out milk in another small bowl and stir in vanilla. set aside.
in your stand mixer, with the paddle attachment, beat your butter on a medium high speed till pale and fluffy. add in sugar and continue beating till mixed well.
reduce speed to low and add in 1/3 of your flour mixture. scrape down edges and add in half of your milk mixture. repeat this (flour, milk, flour) till all is mixed in, ending with the flour, and scraping down the sides in between. your batter should look nice and fluffy.
in a seperate medium sized bowl, whisk your egg whites until they form stiff peaks.
with a rubber spatula, fold your egg whites into your cake batter.
spoon your batter out into your cupcake pans, filling only 3/4ths full.
bake for 16 minutes, or until they pass the toothpick test – inserting in the middle of a cake and coming out clean.
remove from oven remove from oven and cool for about 5 minutes, then remove your cakes from the pan and set on a cooling rack. doing so prevents moisture from collecting at the bottom of the pan and cake.
while your cupcakes are cooling go ahead and get your frosting going.
on medium high speed, cream together butter and crisco, till fluffy.
reduce speed to low and slowly add in powdered sugar, stopping a few times to scrape down the sides of the bowl.
mix in vanilla and marshmallow cream. again, pause to scrape down the sides of the bowl. continue mix everything together at a high speed till your mixture resembles whipped cream.
transfer to a piping bag and top your cakes off with a large dollop of frosting…and of course, add confetti and a candle and make a wish :)
the cakes were a big hit. we both agreed that the cakes were better served chilled….maybe it was the frosting that we preferred cold….but who’s to know?! enjoy!
one birthday down, one to go….