After the adorable cupcakes I made for Elizabeth’s shower, my dad put his request in for his birthday. “Can I have cupcakes?” Sure dad, as long as I can be creative.
What’s the best way to be creative with cupcakes? Multiple flavors and frosting.
My dad’s first request was a classic birthday cupcake – yellow cake and chocolate frosting. I’m still searching for a great classic yellow cake recipe, but this one is definitely a contender. I found this Glorious Treats recipe after searching the phrase “perfect vanilla cupcakes.” Verdict – delicious, I love anything with buttermilk in the recipe, but I think there may be something more perfect out there. Also, the batter was runny, they baked fine, but it was hard to portion out evenly.
For the frosting, I thought I’d venture from the recipe I always make and search “best chocolate buttercream for cupcakes” I know I was real creative with my search phrases this week. Verdict: it wasn’t anything special, but I mean, who doesn’t love chocolate buttercream.
I topped these little birthday cakes with assorted sprinkles, because that’s what a classic birthday calls for!
Next up – chocolate cupcakes.
I’m not a huge chocolate cake fan, I mean I LOVE chocolate frostings and fillings, but sometimes chocolate cake ia just too dry. My dad asked for a chocolate cuppie to be included and I decided this is where I’d get most adventurous with Better Homes & Gardens’ Salted Caramel-Chocolate-Bourbon Cupcakes. Sounds intense, and they were – and SO delicious!
One negative on these guys, they didn’t stay circular after I took them out of the pan, they started un-peeling from the liners, but I got creative and just double liner-ed them. The cake part of these were amazing. Absolutely the best tasting chocolate cupcake out there. I used Crown Royal as the liquor, but I really couldn’t taste it. The cake didn’t even need frosting, that’s how yummy is it! I didn’t make the exact frosting that the recipe called for here, first of all I forgot to buy sour cream, second of all I was running out of powdered sugar, and most importantly, I had a bunch of the previous chocolate frosting leftover and hate wasting it, so I mixed the leftover first frosting with extra melted dark chocolate, about 3 1/2 ounces of honey flavored Chobani Greek yogurt and additional powdered sugar. Would I write that down to repeat? No, but it was still chocolate frosting. No complaints. I made the salted caramel as the directions said to, subbing half and half for the whipping cream, which may have made it lighter in color. I’ve made salted caramel before without the easy use of wrapped caramels. It tasted fine and was quick so that’s good, but it wasn’t authentic.
The final cupcakes for my wars were snickerdoodle flavored. I think I got this recipe from Pinterest. The actual recipe is for a 3 layer cake, but I just halved it and cupcaked it. This cake is very dense, but it was pretty yummy. A great third cupcake and just as delicious for breakfast this morning.
Now for the buttercream frosting. The flavor was great, I added a few drops of cinnamon extract to heighten the flavor – plus I have cinnamon extract and never use it so I thought this was a good place to sneak it in. My problem was my frosting was grainy. Is it possible that I wasn’t very careful on my seventh recipe of the night? Absolutely. But the other culprit is my mixer. Even though I have a KitchenAid, I have the lowest version of it and sometimes it takes a few extra scrapes of the bowl to cream the sugars. Since this recipe had brown sugar in, I’m thinking I didn’t get all of it mixed in well before I continued to add ingredients. I will probably try this recipe again so I’ll be sure to check that next time.
After 4 hours of cupcaking, cleaning and decorating, I ended up with my trio of baby birthday cakes for my dad, exactly what he asked for, and perfect for party favors to take home. Happy Birthday, Dad!