I have come to that point in my life; where birthdays are no
longer something I really look forward to anymore. The thought of turning
twenty-four actually kinda scares me (my birthday is this month). I know that
age probably seems quite young to a lot of people, but I personally thought I
would have accomplished a little more, by this time. I am really not one to
dwell in the past. I actually tend to live in the future. (I know, something I
need to work on) There is something about birthdays that always causes us to
look back, and analyze our lives.
There
is something very nostalgic about birthdays. Cake is even more so. Every year
of our lives is marked by a birthday cake. It is a tradition we tend to grow
old with. More than cringing at the number of candles on the cake, I think it
is important to feel blessed for being given another year. Life is much too
short to live with regret, or mindlessly dream about uncertain possibilities. We
only have so much time to make our mark on the world, so try to make it count.
;-)
I
decided to make the girliest and most stylish cupcakes I could think of: Pink
bubblegum cupcakes. I went a little nostalgic with the bubble gum. I was
thinking about the bubblegum ice cream I used to get, as a child. You know, the
“Pepto Bismol” pink ice cream that was filled with bits of bubblegum? I was
also thinking about how trendy gumballs have become, and I thought, why not use
that inspiration in a cupcake. I used a box cake mix (gasp!) for these
cupcakes. In my defense, you will NOT believe they came from a box. It is
lightest, airiest cake ever. Sour cream was used to add moisture and fluffiness
to the cake. I used an American butter cream frosting: The best buttercream frosting you will ever tryl (In my opinion, the
best homemade frosting.)
Recipe was adapted from Wedding Cake 101's:Wedding cake & cupcake recipe
Cupcakes:
Pink Bubblegum Cupcakes
Yield: 36 cupcakes
Prep Time: 15 min
Cook Time: 18 min
Ingredients:
1 (18.25 ounce) box white
cake mix
(I only had a 16 oz box of cake, and it worked fine)
1 cup all-purpose
flour
1 cup granulated white
sugar
3/4 teaspoon salt
1
1/3 cups water
2 Tablespoons
vegetable or canola oil
1/4 tsp of
bubblegum oil ( I used LorAnn Oils)
2 tbsp. cake enhancer (optional: King Arthur, it adds so much moisture to the cake)
1 cup sour cream
4 large egg whites
Preheat oven to 325〫F, and line baking tins. In a mixing bowl combine: flour, cake mix, sugar, cake enhancer, and salt. |
To dry ingredients add: egg whites, sour cream, oil, water, and flavoring. |
Use a scooper or batter dispenser to fill cupcake liners 3/4 full. |
Bake for 18 min, until cupcakes spring back with light touch. |
after five minutes of cooling in the pan (the cupcakes will start to contract from the edges) Place cupcakes on a cooling rack. Let them cool completely before frosting |
My French whisk |
6 comments:
Oh my gosh those are gorgeous cupcakes!! They look too good to eat! :)
Wow! I will definitely have to try these.
Yum!!!! and sooo pretty!!!
I tried these. They are sooooooo good!!! My friends couldn't believe they came from a box cake! Yours are so much prettier, of course! :)
Super cute, love the colors
I made these for my husband, and he thought I stopped at a cupcake shop on my way home from work. He was SHOCKED I made them!!! ;) They are so light and fluffy!
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