My sister in Law Kori had a baby shower last saturday and of course I jumped at the chance to make baby shower cupcakes! Kori is having a girl in Februrary. I couldn't be more excited! So I wanted these cupcakes to be cute and special. However, I did have come complications with some of them but in turn learned a very good lesson which I will share with you so none of you have to make the same mistake I did.
First of all, Kori has celiacs disease so I had to make some gluten free cupcakes, and for the non gluten free-I hate to say it I got so busy that I used a cake mix. But they were good! I have never really tasted anything gluten free that I have thought it could pass as non gluten free but I have to say differently about these cuppies. They were delish! Especially with the frosting which I will get to right now...
Ahh the frosting, I think I have found the best vanilla frosting recipe ever! I tweaked it a little but let me tell ya, I got so many compliments with it and because the frosting was so dang good I ended up eating five, yes five cupcakes! I know- what a horrible way to start out the new year right? The taste was so yummy it kind of out weighed the guilt. However, for the first batch I frosted the non gluten free cupcakes with I used a mixture of cream and milk instead of just milk. I noticed that the frosting began to separate as I used it and it was very difficult to pipe with and once I did pipe a cute flower it just fell apapart! So I will NEVER use cream in my frosting unless someone lets me in on a secret I do not know but for me it was so much easier to use the frosting without the cream. So here is the frosting recipe, and for all of you gluten free people I will work on getting that cupcake recipe which my mom has. If any of you think you have a better vanilla frosting recipe than this let me know! I am always looking for the best of the best!
Magnolia's Vanilla buttercream frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
**My additions in red
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
- pinch of salt
- insides of 2 vanilla beans
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla and vanilla bean. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Add pinch of salt. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
These are the gluten free cupcakes, my piping looked
so much better on these because the frosting was so
much easier to work with.
Here is the frosting with the cream in it. You can see that
my piping just fell apart. I was so sad they didn't look
as cute as they could have!
The petals on these cuppies aren't defined like the ones on the
gluten free cupcakes with the frosting made with just milk.