I have a confession to make: I actually made these cupcakes last summer. Why, you ask, am I only showing them to you now? This set of photos has been one of the most daunting folders on my desktop, for ages…I haven’t known where to start! However, with one midterm under my belt as of today, I am happy to announce that my schedule just freed up a little bit, and I was able to check this post off of my To-Do list once and for all!
I was approached last summer with a request for some gluten free cupcakes for a Dr. Seuss themed baby shower. More specifically, the theme was specific to the One Fish, Two Fish, Red Fish, Blue Fish book, with an adorable New Fish baby shower twist!
The design was left up to me, so after checking out this book thanks to youtube (I confess, I had never read it before) I created this set using fondant, a paint brush, and black gel food colour.
The best part about making these cupcakes, was the painting step! They literally came to life before my eyes, much like the pages of a well-loved Dr. Seuss book! The only downside of this order was duplicating 3 dozen of them!
I don’t want to lead anyone on, so allow me to cut to the chase: I realize it is now March 14th, which means that St. Patrick’s Day is a mere 3 days away. I also realize that this is the perfect opportunity to post some sham-rockin’ green goodies, but the long and short of it is, I just don’t have enough time these days to bake the things that I would like to!
The good news is, I have been negligent (as always) with my posting, so I do have loads of recent projects that you may not have seen yet (unless you have started following me on Instagram), which I will try and publish in the next month or so!
Now that you aren’t expecting leprechaun cupcakes, you’re in luck because I am about to make you green with envy over this charming cake! It really is the pot of gold at the end of the rainbow! (sorry, it was all there, I just had to).
I just celebrated my birthday last month (woohoo!), and I wanted to make something delicious and beautiful that wouldn’t take up a lot of my time. The result: this 4 layer lemon cake with lemon curd filling and vanilla buttercream scalloped around the exterior.
If you wish to create this technique but are not sure how, you can view my (brief) tutorial on one of last year’s posts here.
That’s it! Have a wonderful St. Patrick’s Day weekend!
Disclaimer: Many lemons were harmed in the making of this cake
There has been an overwhelming about of blueberries in my house lately. So much so that we have resorted to freezing them to save for the upcoming blueberry-less months. When I went to bake lemon cupcakes the other day, it seemed as good a time as any to experiment with adding some fresh-frozen blueberries from the freezer.
The ombré ruffle effect on these is really simple. Here is what you will need:
- 2 piping bags & couplers
- petal tip (I used a Wilton 103 tip)
- 1 batch of vanilla buttercream and blueberry compote (blueberry buttercream recipe below)
- nonpareils, jimmies, sugar pearls, etc.
Divide your icing in half, and add blueberry compote to one half. Pipe a ruffled ring around the outside of the cupcake using a petal tip. Add some of the remaining vanilla icing to the blueberry icing until a desired lighter colour is reached. Refill the same piping bag, and pipe another ruffled ring around the inside of the first. Using a new icing bag and a clean petal tip, use the remaining vanilla icing and pipe a ring in the middle. You can leave it as is, or garnish with nonpareils or sugar pearls.
Mini Lemon-Blueberry Cupcakes
Source: adapted from Style at Home
- 1/2 cup + 2 Tbsp cake flour
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup softened butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tbsp lemon juice
- zest of 1 lemon
- 1/4 cup whole milk
- 1 1/2 cups of fresh or frozen blueberries
- Preheat the oven to 350 F. Line 28 mini muffin tin cups with liners.
- In the bowl of an electric mixer, beat the butter, sugar and lemon zest on medium speed until blended and lightened in colour, about 2 minutes.
- Sift the cake flour, baking powder, and salt into a small bowl and set aside.
- Measure the milk and add the lemon juice. Set aside
- Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute.
- On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix just until the flour is incorporated and the batter looks smooth.
- Fold in blueberries.
- Using a mini cookie scoop, fill cupcake liners.
- Bake for 12-15 minutes. Cool completely before frosting.
Source: Cake for Thought
- 1/2 cup fresh or frozen blueberries
- 1/8 cup granulated sugar
- 1/8 cup water
- 1 tsp cornstarch
- 3/4 cup unsalted butter
- 1/2 tsp vanilla extract
- 3 cups icing sugar
- 1-2 Tbsp milk
- In a small saucepan set on medium heat, combine the first 4 ingredients to make a compote. Cook for 10 minutes, or until the mixture is thickened and the blueberry skins have burst.
- Remove from heat and strain to remove the skins. Refrigerate compote until fully cooled.
- In the bowl of an electric mixer, beat the butter and vanilla until smooth on medium speed using the paddle attachment.
- Gradually sift in icing sugar, and add the milk until desired consistency is reached; add compote to icing until desired blueberry flavour is reached.