The recipe is based on Martha Stewart's vanilla summer cupcakes. Instead of using the Swiss-meringue buttercream, I opted for a much simpler frosting. I substituted half the amount of butter that the recipe called for with shortening. I creamed the butter and shortening mixture with 4 tablespoons of milk and added pure vanilla extract. When the mixture became fluffy, I added melted white chocolate and icing sugar alternately. I added 4 TBSP of milk again when the frosting became dry. I piped the frosting on each cupcake and topped it with chocolate and colorful sprinkles.
I wasn't expecting the party to be big. I didn't eat any cupcakes because there were not enough for everyone! I could tell the guests liked them just by the look of their faces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBImp3tcalKw3yqausWsSURydRgboDr5kMSjuRN_1PgC4KtHXNbMTeUZBEJstjhkAmXYnTmETHbgBmmEvKAGgUgI4Xi8onSfN4p0tXH_PP3fqfY7Y7kPkXAo7v8XkDcqqT7Pxgt797_2Y/s400/1.jpg)
I think I put too much liquid food coloring so here you'll see the frosting splitting. No good! Wish I had a gel food coloring.
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