Thank all the gods, I’m over halfway done.

  • OH GOD CUPCAKES!  i can haz (no more) cupcake?

It’s not that I don’t like cupcakes, and it’s not that I’m not having fun. But so. Many. Cupcakes. I don’t know how bakers stand it.

Today was Rarity! I’ve actually been looking forward to her since I started, but I needed champagne and we kept forgetting to get it. Today we did! Also, I was treated to a real vanilla bean for hearing positive things back from a grad school. I’ve never used real vanilla before. I never want to not use it now. I wanted a white cake for her white coat, and then purple in spirals for her purple curly hair. I wanted to use a wide round tip, but it seems to be missing, so I had to use the star. While looking for a good white or vanilla recipe, I found a recipe for Petits Fours cakes in the Better Homes and Gardens cookbook. It was a white cake, and vanilla-y, and light and tasty. And refined, because only refined people eat tea cakes. It was exactly what I was looking for. The recipe below only has a few little changes (buttermilk for milk, extra vanilla, butter for shortening (I hate shortening)). And with the champagne frosting? Magnifique!

Tasty, but so many of them...

I had a nightmare last night that cupcakes were attacking me.

Vanilla Petits Fours cupcakes with royal purple Raspberry Champagne frosting and blue raspberry sprinkles

A cultured and dainty tea cake for a cultured and dainty pony. An airy cake as white as Rarity’s pristine coat supports a perfectly spiraled mound of purple frosting, all dusted over with a sprinkling of small blue gems of sugar. Champagne frosting accents the bold vanilla of the cake, offering a toast to Rarity and her designs without even having to open a bottle.

The raspberry elements aren’t necessary, I just love raspberry and we saw a raspberry champagne, sooo…

Time for the recipe! But first, don’t double this unless you have a party or something. I did, on the urging of my friends. I have 4.5 dozen cupcakes. And a batch yesterday, and another tomorrow.

Seriously, don't double

I'm not kidding about the nightmare.

Cupcake:

½ cup butter at room temperature

1 cup sugar

1 ½ teaspoons vanilla extract

1 pod of vanilla seeds

¼ teaspoon almond extract

2 cups flour

3 teaspoons baking powder

¼ teaspoon salt

¾ cup buttermilk

6 egg whites

¼ cup sugar

Cream butter. Gradually add 1 cup sugar, creaming till light and fluffy. Stir in vanilla extract and seeds and almond extract. Mix dry ingredients in a separate bowl. Add to creamed mixture alternately with milk, beating well with each addition. If in electric mixer bowl, remove ingredients to a large bowl and wash the mixing bowl, removing all grease. Add egg whites and beat till foamy. Very gradually add ¼ cup sugar and beat until soft (not stiff) peaks form. Fold into batter. Fill cupcake cups (lined preferred, oiled works but won’t hold frosting later) 2/3 full. Bake at 350 degrees for 8-10 minutes for mini cupcakes and 16-18 minutes for full cupcakes, rotating once during baking.

Frosting:

1 cup champagne

1 tablespoon champagne

6 tablespoons butter

1 pound of confectioner’s sugar

Light cream or milk

Lots of purple dye

Cook 1 cup of champagne in saucepan over medium-high heat until only about two tablespoons remain. Let cool entirely, and add 1 tablespoon from bottle. Cream butter. Slowly add half the sugar. Beat in champagne, starting slow and building speed. Gradually blend rest of sugar and add milk or cream until desired consistency is reached (champagne can be used here, but I recommend using at least two tablespoons of cream). Add dye until royal purple is reached.

So white and fluffy! And without a liner, they can't really support the frosting.

Assembly:

Large blue colored sugar sprinkles

Fill a piping bag (or large Ziploc bag with a corner snipped off) with frosting, fit with a very large round or star tip. Starting at an outside edge, pipe wide, full lines in a spiral. Every six cupcakes, stop and apply sprinkles (if they buttercream dries, they won’t stick).

Note: Real vanilla seeds are not necessary, but greatly increase flavor. If not used, add extract as needed until strong vanilla flavor is reached.

Yields 2 dozen, double at your own risk.

Enjoy! I know that I will… maybe. Tomorrow I get to make more, and I also now have a dozen egg yolks to do something with. I’m thinking custard. Lots of custard, with lots of cupcakes.

… I need more champagne.

Pretty minis!