A few weeks ago I had the pleasure of baking for my brother’s fiancé’s
bridal shower. The menu was chocolate
cupcakes with chocolate buttercream (my specialty), vanilla cupcakes with
vanilla buttercream and heart shaped sugar cookies. I had a lot to do for one Saturday
afternoon! Thanks to the family troops
who helped me pull it all together.
I honestly cannot believe the time has come – we are now
just two weeks away from the wedding.
This last year has absolutely flown by.
It seems like only yesterday my brother popped the question and now one
of the greatest days of their lives is about to happen. My little brother, getting married. No surprise there. I knew one day he’d sweep a woman off of her
feet, but who knew it would happen so quickly.
They asked me if I would be willing to make cupcakes and
sugar cookies for the bridal shower and their wedding. I said yes, of course, honored they would
even ask. As a shower gift, I had a cake
knife and server set engraved. I thought
it was only fitting since I was doing the desserts for the shower and the
wedding. The dessert table looked beautiful, decorated with sugary treats and
homemade paper flowers. A wonderful
weekend to jump start the wedding festivities.
Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water
Directions:
Preheat oven to 300 degrees F Mix all ingredients with the paddle attachment on medium speed until blended. Pour into cupcake tins (pour batter 3/4 high). Bake for 20-25 minutes. Test with a cake tester.
For a 9x13 in cake - bake for one hour.
Let cool on wire racks. Frost and decorate.
My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency
For Vanilla cupcakes, omit the cocoa powder and add 1/2 cup all purpose flour.
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water
Directions:
Preheat oven to 300 degrees F Mix all ingredients with the paddle attachment on medium speed until blended. Pour into cupcake tins (pour batter 3/4 high). Bake for 20-25 minutes. Test with a cake tester.
For a 9x13 in cake - bake for one hour.
Let cool on wire racks. Frost and decorate.
My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency
For Vanilla cupcakes, omit the cocoa powder and add 1/2 cup all purpose flour.
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