Happy Birthday to you, happy birthday to you, happy birthday dear KatieSugar, happy birthday to you! Katie is almost one year old and I am busy planning her first birthday party. The invite is pale pink and striped and the menu is classic barbecue style down sized. All of the food from the appetizers to the main course are pop-in-your-mouth good, miniature, bite sized pieces. This is after all a party for a baby so all things little will be celebrated. No baby birthday is complete without cupcakes and Katie loves classic vanilla. Wash the cupcake down with a mini milkshake (strawberry!) served in tiny shot glasses. Want the recipes, well please
For the cupcakes:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
teaspoon pure vanilla extract
For the frosting:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla.
- With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.
- Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter.
- Once cupcakes have cooled, make the frosting: in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
- With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
- If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
- Use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Makes 30 cupcakes.
1/2 cup heavy cream
3 teaspoons confectioners' sugar
1/2 cup whole milk
1 pint strawberry ice cream, softened
Pink sprinkles, for decorating
- Whisk cream in a mixer bowl until soft peaks form. Add sugar; whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10); refrigerate up to 30 minutes.
- Process milk and ice cream in a blender until smooth. Divide among twelve 2-ounce glasses.
- Pipe spirals of whipped cream on top of milk shakes. Decorate with sprinkles. Serve immediately.