Thursday, September 28, 2006
happy 1st birthday!
Today, this blog turns one!
I can't believe how fast time flies. I want to thank all of my blogging foodie friends who have helped me learn more about the blogging world, while also inspiring me to try new recipes or new things (like baking bread, making madelines) that I probably wouldn't have had the courage to try had it not been for their enticing posts and delicious photos!
For the special occasion...I made some cupcakes (actually a day ahead)
I was inspired by Jasmine's post and it was a good chance to use the muffin tins I got from my mom, plus, I thought if I made cupcakes instead of a whole cake, I could freeze most of them (unfrosted, of course) and we could enjoy them at a later date.
I used up the cake mix that I had bought for Satoshi's birthday (the cake mixes here come with two in a box). I was in the mood for a buttercream frosting and found a "copy-cat" recipe for Magnolia's Vanilla Buttercream Frosting. Though I have never actually tasted a cupcake from the Magnolia Bakery in New York, it is on my list should I ever get to the Big Apple.
Here's the recipe: Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract
1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and vanilla.
3. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
4. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
5. You may not need to add all of the sugar.
6. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.)
7. Icing can be stored in an airtight container for up to 3 days.
NOTE: I actually cut the recipe to a fourth, frosted 6 and froze the rest of the cupcakes. Also, I only used 80g of confectioners sugar. This frosting is really easy to make, if you can get your hands on confectioners sugar, I never realized how hard it is to find a large amount of confectioners sugar here until this recipe! Warning: this frosting is really sweet so you might have to tweak the amount of sugar to your liking.
Here's to another year of delicious foodie travels and other adventures!