This is a cupcake that even Strawberry Shortcake herself could be proud of...if she were reading this post.What she's not reading it? And she's not really real? Gasp.
Another birthday. Another confectionery conception to be making and baking. This time it was my roommate Kimberly's big birthday bash of celebrating her 25th year.
Kimberly mentioned that she would like strawberry cupcakes. This lead to angel food cupcakes. Continued on to cupcake ice cream cones. More strawberries were mentioned and then whipped cream. And this lead to me trying to find a blend of all this things...so naturally it became Strawberry Shortcake Ice Cream Cone Cupcakes.
A hybrid cupcake, if you will. And oh yeah, no vegan, dairy-free, gluten-free options...hmm...that will be my first on this blog. I do love a challenge.
Golden Cupcakes Recipe taken from...Crazy About Cupcakes...but of course!
Ingredients:
2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, separated
2 tsp vanilla extract
3 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup milk
Directions:
1. Preheat the oven 350 degrees.
2. In mixer, cream the butter and sugar on medium speed until fluffy. Add the egg yolks. Beat well. Add the vanilla. Mix.
3. In another bowl, combine the flour, baking powder, and salt
4. Add the dry ingredients to the creamed mixture, alternating with the milk.
5. With clean beaters, beat the egg whites on high until stiff peaks form. Then gently fold the egg whites into the batter.
6. Fill the cupcake liners. And bake 20-25 minutes.
And then I add the ice cream cones into the cupcake liners full of batter and prayed that it would resemble something like an ice cream cone or a cupcake, or both. I'm not picky.
BEFORE
AFTER
Alas abstract cupcakes!
Golden Cupcakes Recipe taken from...Crazy About Cupcakes...but of course!
Ingredients:
2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, separated
2 tsp vanilla extract
3 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup milk
Directions:
1. Preheat the oven 350 degrees.
2. In mixer, cream the butter and sugar on medium speed until fluffy. Add the egg yolks. Beat well. Add the vanilla. Mix.
3. In another bowl, combine the flour, baking powder, and salt
4. Add the dry ingredients to the creamed mixture, alternating with the milk.
5. With clean beaters, beat the egg whites on high until stiff peaks form. Then gently fold the egg whites into the batter.
6. Fill the cupcake liners. And bake 20-25 minutes.
And then I add the ice cream cones into the cupcake liners full of batter and prayed that it would resemble something like an ice cream cone or a cupcake, or both. I'm not picky.
BEFOREAFTERAlas abstract cupcakes!
So for this conception I didn't need to make buttercream anything, it just involved a dollop of Cool Whip and fresh strawberries. It took a little creativity and conversation to figure out how to use that dollop and the berries to make them into a confectionery conception, and this is what we came up with...TA DAH!
Happy Birthday Kim!
2 comments:
those were so gorgeous and creative!! and thank God they had gluten in them so i wasn't tempted to partake. :o)
you do beautiful work, sister!! :o)
I love your blog---its cute. You sound a lot like me :) Rollerblading, cupcakes, turquoise.... Fun! I'd LOVE to trade cupcake baking ideas with you! I bake cupcakes about 2-3 times a week and working my way into events as well. :)
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