blue cupcakes

September 5, 2013 § 52 Comments

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We used to make these cupcakes quite often several years ago when my son was 9 or 10.  It was always his delight to mix the “color” for the frosting.  And you can imagine with a 9 year old mixing colors we had some interesting looking cupcakes back then, to say the least.  Although I am not a fan of using “food coloring” in cooking, I do make an exception for these because they are so festive and exuberant.

This recipe comes from one of my favorite cookbooks “Apples for Jam” by Tessa Kiros.  I love  how she organized her recipes in the book according to color of the food.  She offers some very good cooking advice as well as subtle attention to preparing meals with children in mind.  Tessa’s cupcakes are “tiny and pink”, and as you can imagine pink was always out of the question for the young man.

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An encaustic painting by “little T”, he was only 9 years old…

I had a little leftover mascarpone and decided to whisk up a small batch of frosting too.  The mascarpone frosting was so creamy and fluffy, delicious and buttery rich!

I n g r e d i e n t s

  • 2  1/4 sticks of butter, softened (1/4 pound plus 2 tablespoons)
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup milk

I c i n g

  • 2 cups confectioners sugar
  • food coloring….of your choice
  • 4 tablespoons water

M a s c a r p o n e    F r o s t i n g

  • 4 ounces mascarpone cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla

M e t h o d 

Preheat oven to 350°F.  In a large bowl beat together the butter and sugar.  Add the eggs one at a time, beating well.  Add the vanilla, then sift in the flour and baking powder.  Mix well while adding the milk a little at a time.  You should have a thick and creamy batter.

Spoon the batter into paper cupcake liners.  Make sure to only spoon in enough so the cake does not puff up above the liner top when baked.  The icing sits on the top nicely when the finished cake is level with the top of the liner.  Place the liners into a muffin tin and bake for 15 minutes or until a toothpick comes out clean.  Cool completely before frosting.

For the icing, put the confectioners sugar in a mixing bowl with a few drops of food coloring.  Gradually stir in approximately 4 tablespoons of cold water and stir until your have a smooth, yet thick consistency.   Drop about one teaspoon of icing on top of each cake and smooth around with the back of the spoon.  (If the icing starts to thicken too much add a little more water to thin it out.)  Sprinkle any decorations on before the icing dries.

For the mascarpone frosting, using a mixer fitted with a whisk, mix Mascarpone cheese and butter until light and fluffy.  Add the confectioners sugar and vanilla and continue to whisk until well mixed.

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Makes about 18.

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