I want to start this post by thanking all of you who left Olivia and I such wonderful birthday wishes. Be sure that I appreciate each and every comment. It boggles the mind how much love there is out there on the blogosphere! Thank you guys so much!
Now for part one of the birthday desserts... What could be better than pink frosted cupcakes for a little girl's birthday? My oldest daughter would argue that a Bratz cake is way better but she's 7 years old, not 1! So cupcakes it was for Olivia and let me tell you I had fun with these! I am usually a total clutz with a piping bag but I guess I found the right frosting recipe because I could have frosted cupcakes all day. Really, I wish I'd had loads of people over for a party so I could have baked dozen after dozen cupcakes. So much fun!
The cupcake recipe I used from Epicurious was really simple and easy. They were very good too, in a simple vanilla cupcake sort of way! It was Olivia's very first taste of cake and I have to admit, she was a lot more fascinated with the pretty candle than with the cupcake itself! She did have a small taste though and she liked it well enough. Annabelle and Thomas both loved them. Thomas even forgot to tell me they were too girlie, he was so busy eating!
So Olivia's birthday dessert went over well, now I have to decide what I'll make as my special dessert. Well, I couldn't do it all on the same day, now could I? And there are so many options out there I've bookmarked or printed out, I don't know what to choose! I'm not good with decisions, I'll let you know how it turns out... In the meantime, please have a cupcake!
The cupcake recipe is from Amy Sedaris and can be found on Epicurious.
Pink Buttercream Frosting
Adapted from The Cupcakery
4 oz. (1 stick) unsalted butter, softened
4 oz. Vegetable Shortening
5 cups powdered sugar
1/8 tsp. salt
2 to 3 tbsp whole milk
2 tsp. pure vanilla extract
1 tsp. fresh lemon juice
Red food coloring
1. With an electric mixer, cream the butter, shortening & salt for about 30 seconds.
2. Add half of the powdered sugar and the milk to the butter mixture and beat again until combined. Scrape down the bowl. 3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.
4. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Add red food coloring, a few drops at a time until desired color is achieved.
5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.