I was so busy last weekend. I stripped and painted the table, painted the glass house, cleaned my house, did laundry, went grocery shopping, taxied my daughter around, did some gardening, and I had planned to practice my cake decorating skills by making some cupcakes with roses on top. Well, I made the cupcakes but ran out of time (and energy) for the roses. So, here are the cupcakes without the roses. It was still fun using the pastry bag to pipe on the butter cream frosting. This time I made my own butter cream which I have to say it 100% better than the premade stuff I bought at the cake decorating store. They use high-ratio shortening (no butter) in their butter cream frosting. I used Betty Crocker White Cake Mix for these and they were really good. Here is the homemade butter cream frosting recipe I used: Real Butter Cream Frosting
1/2 cup softened butter
1 lb powdered sugar
1 t. pure vanilla extract
3 T. milk
Beat together with mixer, add extra milk if needed to thin out a little.
In the photo above, I have two cake stands stacked together. Both were flea market finds! The one on the bottom is my favorite. I bought it about 10 years ago and I still remember how excited I was to find it.
Also, many people have asked me for the process I use to paint my furniture. I'll be putting together step by step instructions on how I do it (just remember, I'm not a professional). Someone asked about where I get my Rub N Buff. If you go to yesterday's post and click on Rub N Buff (in pink text) it will take you to a website. I didn't buy mine there but I'm a visual person so I wanted to show you what it looks like. I bought mine at a little hobby store in my neighborhood. Michael's also has them but only a few colors.
25 comments:
YUMMM!!!...& beautiful!!!..I could eat one right now!!!...love the cake stands, too!!!...think I might make some cupcakes this weekend!!!..Lacy
Simply adorable! Ha-ha we must be thinking alike, I have the same placemats on my table with pink added to them and made pineapple cupcakes with buttercreme! How crazy is that?
Beautiful cupcakes, and darling cake plates!
here's a tip (you may already know)Sift the powdered sugar when making the frosting. That way your tips won't clog when using small tips for leaves or writing.
I just got a new oven adn I cannot wait to make some cupcakes myself!!!! As always, you have inspired me. Thanks.
Tracey
Those cupcake look really yummy, with or without roses.
Rosemary
Very pretty cupcakes and cake stands! I prefer cupcakes to cake, I think it's cause you get more frosting!
Oh how delish! May I have one please? Such a pretty presentation too!
xo,
Kim
Yummy! those cupcakes look great. And butter cream frosting is my absolute fave. The more, the better! And what a great presentation you did.
Rhoda
Southern Hospitality
Such pretty cupcakes :0 Thanks for the recipe will use it for sure :)
Those look so good! Is there anything that you don't do? Your weekends are so busy, that they put me to shame ;-)
I have been craving cupcakes with fluffy pink frosting, so last week while at Disneyworld, I bought one at the resort bakery. I bit into it and....yuk, the frosting made with shortening. I love my cupcakes, and that one went in the trash. I'm copying your recipe!
Oh, they look so yummy! I am glad they aren't here or my diet would be out of the window!
Thank you for sharing this recipe. My grandmother has passed away, but she use to make this frosting all the time. I brought back such a warm memory for me.
Put the tea pot on I am on my over for cupcakes and tea! :-)
They look yummy!
Oh la La.... Love the tiered cake stands too!
I love homemade frosting....No store bought canned stuff for me!
Have you noticed... most bakery frosting tastes fake!
XO, Dolly
Yucky poo!!!
Yummy! They're beautiful! They look so perfect!! Makes me want to go sign up for the cake decorating classes at Michael's now. We have one fairly close...maybe I will. Always good to try something new!
The gorgeous pictures and talk of frosting made me crave a sweet...off to the cookie jar!
Pretty and pretty darn yummy looking!
Donna
looks so good and so pretty :)
Oh, those cupcakes look heavenly!
Can I come over for dessert if I bring the coffee? :)
Love the cake stands, too. I have about a dozen of them and use them for anything even remotely related to a dessert.
Kimberly
I just got home from work and saw your cupcakes. Now I'm hungry! LOL I love buttercreme frosting. It's the best! Your presentation is so pretty.
Those cupcakes are beautiful! Now, I want to take cake decorating classes.
Thanks for sharing your recipe!
They look lovely even without the roses.
Cindy your cupcakes are beautiful! They are extra gorgeous on the cake plates. Thanks so much for the recipe. Yep, butter is definitely better. Oh goody! I've been meaning to ask for your painting techniques, and keep forgetting to do so. Also if you could include the name/brand of white paint you normally use that would be helpful too. xoxo
I love your blog for inspiration! Your cupcakes look beautiful! The work you did on them is absolutley wonderful! But I must add some constructive criticism- please don't be offended! The amount of work and the skill you had to have to do such a great job is not deserving to be done on an out of the box cupcake! I would like to share a great recipe I have for homemade yellow cupcakes. They are always a hit! I got the recipe from Cooks Illustrated, which has a great cooking magazie and a website. This recipe is easy and the cupcakes will have you thinking you only THOUGHT those Betty Crocker ones were good! An added bonus is the wonderful scent that permeates the house as they are baking! Your homemade frosting and the time and handiwork you did are deserving on only the very best! Cheers!
Oops! Forgot to paste the recipe!
Here it is!
Yellow Cupcakes/ Makes 12 cupcakes
These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.
INGREDIENTS
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup granulated sugar (7 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract
1.Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
Yum!
Your table scape is wonderful. So eye catching. And I adore buttercream frosting. the cupcakes look so pretty.
Would you like to link? I would love to introduce you to visitors that are coming to my website. I will send them your way.
best
Robin
These look scrumptious! I suddenly have an urge to make cupcakes! :) ♥
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