Chef Paulette's Mother's Day Cupcakes - WSMV News 4

Chef Paulette's Mother's Day Cupcakes

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Mother's Day Cupcakes w/Whipped Cream Icing and Candy Flowers
For the cupcakes:
1 stick unsalted butter, room temperature
¾ cup sugar plus 2 tablespoons and some for
2 eggs
1 teaspoon vanilla
2/3 cup milk
1 ½ cups flour
2 ¼ teaspoons baking powder
pinch salt

For the icing:
2 cups heavy cream
2 teaspoons sugar
1/2 teaspoon vanilla

For the candy flowers:
Assorted gummy candies, cut into pieces to form flowers
Preheat the oven to 400 degrees F.

Line a medium 12-cupcake tin with cupcake papers. Cream the butter and sugar with the paddle attachment in a stand mixer until smooth. Add the eggs and vanilla. Mix until well incorporated, scraping down the sides of the bowl as needed.

In a medium bowl whisk together the flour, baking powder and salt.  Add 1/3 of the flour mixture to the batter, mix until incorporated. Add half of the milk and mix well. Add 1/3 of the flour and mix till combined, add the last of the milk and mix until smooth. Add the final 1/3 of flour mixture and mix until just combined (don't overmix).

Spoon batter into the cupcake papers - each one about 3/4 full.  Bake until golden - about 20 minutes.

For the icing:  Add the cream, sugar, and vanilla to the bowl of a food processor. Process until a whipped cream with stiff peaks forms, about 1 minute.

When cupcakes are completely cooled, frost the tops using an offset spatula or small spatula using about 1-2 tablespoons per cupcake. Cut gummy candies into petals and leaf shapes (with scissors or a knife) and create flower designs placed in the cupcake frosting.

Alternate icing:
2 tablespoons unsalted butter, room temperature
1 cup powdered sugar (you may need a little more)
2 tablespoon unsweetened cocoa powder
1/2 teaspoon instant espresso coffee
½ teaspoon vanilla

In a medium mixing bowl press out the butter with a spoon to make it smooth. Add the powdered sugar and cocoa and mix until the butter is blended into small pieces with the sugar, cocoa & espresso powder. Add the vanilla and mix well. Run the kitchen faucet until very hot. Add a couple of tablespoons of hot water to the mixture and stir rapidly to combine. If frosting seems too thick, add more hot water until it becomes the right consistency.

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