Bachelorette tinsel cakes. Very easy way to impress your friends. 🙂 These are always a big hit at any party, baby or bridal shower.
CREAM CHEESE FROSTING RECIPE:
Make the frosting first, to allow it to firm up while your cupcakes are baking.
- 8 oz of cream cheese – room temperature (I only use the Philadelphia full fat original cream cheese that comes in a box)
- 5 1/2 tablespoons of unsalted butter (I only use Kerrygold)
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar
Blend the cream cheese, butter and vanilla on high until smooth and creamy – about 5 minutes (preferably in a stand up mixer). Add in the powder sugar while continuing to mix. If using a stand up mixer, I like to leave this mixing on high for 5 minutes (this helps make it super creamy!).
Insert a large round tip into a piping bag. Fold the tip so the frosting doesn’t come out of the bag (tip should be facing up), place the bag into a mug, and fill with frosting. Twist the top of the bag and store in the fridge to chill while you’re making the cupcakes. Keeping the bag in the mug will help the frosting easily firm up so it’s ready to go when the cupcakes are done!
VANILLA CUPCAKE RECIPE:
I used my favorite vanilla cake recipe from Sally’s Baking Addiction found here: http://sallysbakingaddiction.com/2013/04/20/very-vanilla-cupcakes/
- 1 and 2/3 cup (210g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large egg whites
- 1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
- 3/4 cup vanilla almond milk (I like Califia’s unsweetened vanilla almond milk)
- 2 teaspoons vanilla extract
- seeds scraped from 1/2 split vanilla bean
- Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half for next time.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7 days.
Note: I did use gluten free Bob’s Redmill all purpose flour for these, but they didn’t come out as fluffy and caking as I’d hoped. They are still delicious, but with more of a muffin texture. Next time I’ll try adding a little xanthan gum for more airiness. So if your diet allows, I would recommend sticking to the gluteny variety unfortunately 😦
After piping the frosting onto your cakes, I top with a strawberry, blueberry, or any piece of sliced fruit that matches your color scheme!!
- 1 strand of tinsel (or steel some from your Christmas tree supply 🙂 )
- Sticker paper or cutout of your choice
For these, I created a logo and date (I did this with Word – no special programs needed!). I printed them out onto a full sheet of sticker paper (easily found at any office supply store). Cut them out of the paper using a paper punch, or just a pair of scissors. Place a toothpick between two cut out stickers (pointy side of the toothpick down). Cut a small piece of tinsel and secure onto the back of each with a glue gun.