just a smidgen

Hydrangea Cupcakes

Hydrangea Cupcakes Title 4

It’s Book Club night and my turn to host..

which means I get to make dessert while everyone else brings an appie..

I have wanted to make

hydrangea cupcakes

for months and never seemed to have the right occasion.

Hydrangea Cupcakes 2

I know..

it’s winter and these are a spring flower,

but just so you know..

I dang well wish it was spring.

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Our Chinook wind has destroyed anything that was snowy and lovely..
and left behind

brown mud and slush… ugg!

So yes.. I long for spring, the sweet scent of freshly cut grass, and flowers..

I’m counting the days..

But when girlfriends come over.. it’s spring inside my home!

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To make these, just whip up some 1-2-3-4 cupcakes

1-2-3-4 Hydrangea Cupcakes
 
Ingredients
  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • paper cupcake liners
Instructions
  1. Preheat oven to 350°F.
  2. Line cupcake tins with paper liners.
  3. 1. Add butter to a large mixing bowl and beat on medium speed, creaming the butter until it is light and fluffy.
  4. 2. While the mixer is running, gradually pour in the sugar. Continue to beat for another 6 to 8 minutes.
  5. 3. Add each egg, one at a time, mixing thoroughly after each addition.
  6. 4. With the mixer running, add some of the flour, alternating with some of the milk. Continue alternating milk and flour, ending with the flour. Mix in vanilla extract.
  7. Pour into the cupcake liners, trying to have equal amounts in each. Smooth the tops with your spoon. Gently rap your cupcake tray on the counter a few times to remove any bubbles that may be in your batter.
  8. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean and edges have pulled slightly away from the sides of the pans.
  9. Cool for 5-10 minutes then gently remove cupcakes from the pan and allow to finish cooling completely on a metal rack.
Notes
*Cupcakes may take longer to bake, depending on your own oven's temperature.

and one batch of my favorite Perfect for Piping Buttercream Frosting.

Hydrangea Cupcakes with Crusting Buttercream
 
Ingredients
  • 1 1/4 cup (2 1/2 sticks) butter, unsalted and at room temperature (not melted)
  • 3 cups confectioner's powdered icing sugar (sifted)
  • 1/4 tsp salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons heavy cream (or milk)
  • *optional: up to 2 additional tablespoons heavy cream (or milk) and additional confectioner's sugar
  • Wilton Violet and Cornflower Blue and Aqua edible gel food coloring
Instructions
  1. With the mixer fitted with a paddle attachment, beat the butter until it is light and fluffy, pale in color. This should take anywhere from 3-5 minutes.
  2. Turn the mixer to low and gradually add 3 cups confectioner's sugar. Beat on low until it is incorporated, then turn the mixer to medium speed and mix well to blend.
  3. Add vanilla extract, salt and heavy cream. Mix well for 3 minutes until frosting is light and fluffy.
  4. Add “Violet” to one half of the frosting.
  5. Then add “Cornflower Blue” with a little “Aqua” to the other half.
  6. Insert a 2D { closed Star } tip into your pastry bag.
  7. Spoon both colors of frosting into a pastry bag (one on each side)
  8. and squeeze a little frosting out until both colors begin to emerge.
  9. Hold your pastry bag vertically above the edge of the cupcake and pipe a little loose flower, then continue around.
  10. Pipe inside the circle again and then repeat and finish in the center.
  11. You can’t really go wrong, they are just flowers after all.
Notes
I found this recipe worked to make the perfect consistency of icing, just as written. Measure carefully, but if your icing is too runny, add more confectioner's sugar. If it is too "stiff" add more cream, one tablespoon at a time.

Adapted from Sweety Savory LIfe

Add “Violet” to one half of the frosting.

Then add “Cornflower Blue” with a little “Aqua” to the other half.

Insert a 2D { closed Star } tip into your pastry bag.

Hydrangea Cupcakes 4

Spoon both colors of frosting into a pastry bag (one on each side)
and squeeze a little frosting out until both colors begin to emerge.

Hold your pastry bag vertically above the edge of the cupcake and pipe a little loose flower, then continue around.
Pipe inside the circle again and then repeat and finish in the center.
You can’t really go wrong, they are just flowers after all.

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 Hydrangea Cupcakes 6A

Our next book is Wally Lamb’s “This Much I Know is True”

Only 62 days until Spring.. I just might need that long to read it!

Love, Smidge 5

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