{"id":149,"date":"2008-09-10T21:16:11","date_gmt":"2008-09-11T03:16:11","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=149"},"modified":"2009-10-08T06:32:21","modified_gmt":"2009-10-08T12:32:21","slug":"cupcakes-four-waysplus-an-allergy-friendly-cupcake","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/09\/10\/cupcakes-four-waysplus-an-allergy-friendly-cupcake\/","title":{"rendered":"Cupcakes Four Ways&#8230;Plus an Allergy Friendly Cupcake"},"content":{"rendered":"<p>Last weekend was The Littlest Apple&#8217;s FIRST BIRTHDAY!\u00c2\u00a0 We had a small family gathering at our house to celebrate his big day.\u00c2\u00a0 For the party, I decided on cupcakes instead of cake.\u00c2\u00a0 It got a little complicated because The Littlest Apple is allergic to milk and eggs and one of our family members doesn&#8217;t eat chocolate&#8230;.so what&#8217;s a mommy baker to do?!<\/p>\n<p>Well, for starters, the birthday boy got his own special allergy-friendly cupcake and frosting.\u00c2\u00a0 I used a cake recipe from the Depression era when milk, butter, and eggs were too expensive for many people.\u00c2\u00a0 This recipe uses vinegar and oil.\u00c2\u00a0 I made chocolate buttercream using shortening&#8230;..the consistency was perfect&#8230;my only problem was with the awful artificial butter taste from the Butter flavored Crisco.\u00c2\u00a0 Bleh!\u00c2\u00a0 I&#8217;ll use plain shortening next time.\u00c2\u00a0 So the allergy friendly cupcake tasted pretty decent, and was just right for my Littlest Apple.\u00c2\u00a0 He&#8217;s really not big on cake\/muffin texture (okay, let&#8217;s be honest, he doesn&#8217;t like to eat anything.\u00c2\u00a0 Period.)\u00c2\u00a0 He did take a few licks of the frosting, but that was about it&#8230;..here&#8217;s his cute cupcake picture.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/09\/finley-birthday-cupcake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-150\" title=\"finley-birthday-cupcake\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/09\/finley-birthday-cupcake.jpg\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/09\/finley-birthday-cupcake.jpg 500w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/09\/finley-birthday-cupcake-300x199.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>For everyone else, I took a mix-and-match cupcake approach.\u00c2\u00a0 I made vanilla\/vanilla, vanilla\/chocolate, chocolate\/chocolate, and chocolate\/vanilla.\u00c2\u00a0 Two cakes, two frostings.\u00c2\u00a0 The chocolate cake with chocolate frosting was a hit with the guests, as was the chocolate cake with vanilla frosting.\u00c2\u00a0 MY personal favorite was the vanilla\/vanilla.\u00c2\u00a0 I guess they were all good!\u00c2\u00a0 This is my all time favorite vanilla buttercream recipe&#8230;..I absolutely LOVE the salt in the frosting!<\/p>\n<p>I used the Wilton pre-rolled fondant and alphabet cutters to spell out the Happy Birthday message on top of the cupcakes.\u00c2\u00a0 It was super easy, but the letters were a little small and spaced too far apart, making it kind of hard to read.\u00c2\u00a0 I&#8217;ll definitely try this method again on a cake!<\/p>\n<p>We didn&#8217;t capture any closeup pictures of the cupcakes, but here are all of the recipes&#8230;<\/p>\n<h4>Milk and Egg Free Cake<\/h4>\n<ul>\n<li>1 1\/2\u00c2\u00a0\u00c2\u00a0cup\u00c2\u00a0\u00c2\u00a0flour<\/li>\n<li>1\u00c2\u00a0\u00c2\u00a0cup\u00c2\u00a0\u00c2\u00a0sugar<\/li>\n<li>1\u00c2\u00a0\u00c2\u00a0tsp\u00c2\u00a0\u00c2\u00a0baking soda<\/li>\n<li>1\/2\u00c2\u00a0\u00c2\u00a0tsp\u00c2\u00a0\u00c2\u00a0salt<\/li>\n<li>1\u00c2\u00a0\u00c2\u00a0Tbsp\u00c2\u00a0\u00c2\u00a0vinegar<\/li>\n<li>5\u00c2\u00a0\u00c2\u00a0Tbsp\u00c2\u00a0\u00c2\u00a0oil<\/li>\n<li>1\u00c2\u00a0\u00c2\u00a0tsp\u00c2\u00a0\u00c2\u00a0vanilla<\/li>\n<li>1\u00c2\u00a0\u00c2\u00a0cup\u00c2\u00a0\u00c2\u00a0water<\/li>\n<\/ul>\n<p>Preheat oven to 350F.\u00c2\u00a0 Combine dry ingredients in a mixing bowl and mix thoroughly.\u00c2\u00a0 Mix wet ingredients in a separate bowl and stir to combine.\u00c2\u00a0 Add wet ingredients to dry ingredients and mix until you get a smooth batter.  Do not beat.\u00c2\u00a0 Pour into greased and floured pan (8&#8243; square or 9&#8243; round) or 12 cupcakes. Bake in oven until tests done &#8211; about 35 minutes for cake, about 20 minutes for cupcakes.<\/p>\n<h4>Buttery Vanilla Cupcakes<\/h4>\n<p>recipe from <a href=\"http:\/\/www.stephanieskitchen.com\/2008\/07\/buttery-vanilla-cupcakes-with-creamy.html\">Stephanie&#8217;s Kitchen<\/a><\/p>\n<div>\n<ul>\n<li>1 1\/2 cups all purpose flour<\/li>\n<li>1 cup sugar<\/li>\n<li>1 1\/2 teaspoon baking powder<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>3 eggs<\/li>\n<li>1\/2 cup butter, softened<\/li>\n<li>1\/4 cup milk<\/li>\n<li>1 teaspoon vanilla (or you could use almond or lemon)<\/li>\n<\/ul>\n<\/div>\n<div>\n<div>In a small bowl, whisk together the flour, sugar, baking powder and salt. \u00c2\u00a0In a mixer, beat butter until creamy. \u00c2\u00a0Add milk. \u00c2\u00a0Add eggs, one at a time until fully incorporated. \u00c2\u00a0Slowly add the dry ingredients until well mixed. \u00c2\u00a0Beat on medium speed for about 2 minutes. \u00c2\u00a0Batter should be fluffy and creamy.<\/div>\n<div>Line muffin tin with muffin cups. \u00c2\u00a0Fill the cups only 1\/2 full with batter. \u00c2\u00a0Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely in muffin tin. \u00c2\u00a0Transfer to wire rack to frost.<\/div>\n<\/div>\n<h4>One Bowl Chocolate Cupcakes<\/h4>\n<p>recipe from <a href=\"http:\/\/www.marthastewart.com\/recipe\/one-bowl-chocolate-cupcakes\">Martha Stewart<\/a><\/p>\n<div class=\"ms-col2-recipe-ingredients\">\n<ul>\n<li>3\/4 cup unsweetened cocoa powder<\/li>\n<li>1 1\/2 cups all-purpose flour<\/li>\n<li>1 1\/2 cups sugar<\/li>\n<li>1 1\/2 teaspoons baking soda<\/li>\n<li>3\/4 teaspoon baking powder<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>2 large eggs<\/li>\n<li>3\/4 cup warm water<\/li>\n<li>3\/4 cup buttermilk<\/li>\n<li>3 tablespoons vegetable oil<\/li>\n<li>1 teaspoon pure vanilla extract<\/li>\n<\/ul>\n<div class=\"ms-col2-recipe-ingredients\"><span>Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.\u00c2\u00a0 Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.<\/span><\/div>\n<\/div>\n<h4>Vanilla Buttercream<\/h4>\n<p>recipe from <a href=\"http:\/\/www.mysweetandsaucy.com\/2008\/02\/13\/my-favorite-vanilla-buttercream-recipe\/\">My Sweet and Saucy<\/a>, adapted from Demolition Desserts<\/p>\n<ul>\n<li>4 oz. unsalted softened butter<\/li>\n<li>2 1\/2 c. or 10 oz. powdered sugar<\/li>\n<li>1\/2 t. kosher salt<\/li>\n<li>1 T. plus 1 t. whole milk<\/li>\n<li>1 t. pure vanilla extract<\/li>\n<li>1 t. fresh lemon juice (I put 1\/2 t.)<\/li>\n<\/ul>\n<p style=\"text-align: left;\">In a stand mixer, fitted with a paddle attachment, cream the butter &amp; salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.\u00c2\u00a0 Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined. \u00c2\u00a0Scrape down the bowl again. \u00c2\u00a0Beat on high speed for 5-6 minutes or until the frosting is fluffy.<\/p>\n<p style=\"text-align: left;\">\n<p style=\"text-align: left;\">\n<h4>Chocolate Buttercream<\/h4>\n<p>recipe from <a href=\"http:\/\/www.stephanieskitchen.com\/2008\/07\/buttery-vanilla-cupcakes-with-creamy.html\">Stephanie&#8217;s Kitchen<\/a><\/p>\n<div>\n<ul>\n<li>1\/2 cup butter, softened<\/li>\n<li>1\/3 cup cocoa powder<\/li>\n<li>2 2\/3 cups confectioners&#8217; sugar<\/li>\n<li>1\/3 cup heavy whipping cream (or half and half or milk)<\/li>\n<li>1 1\/2 teaspoon vanilla<\/li>\n<\/ul>\n<\/div>\n<div>For the frosting, in a mixer cream the butter. \u00c2\u00a0Add the cocoa and mix thoroughly. \u00c2\u00a0Add vanilla. Slowly add powdered sugar, 1\/2 cup cup at a time, alternating with the cream until consistency is fluffy and creamy.\u00c2\u00a0 Frost on cooled cupcakes.<\/div>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/09\/10\/cupcakes-four-waysplus-an-allergy-friendly-cupcake\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Last weekend was The Littlest Apple&#8217;s FIRST BIRTHDAY!\u00c2\u00a0 We had a small family gathering at our house to celebrate his big day.\u00c2\u00a0 For the party, I decided on cupcakes instead of cake.\u00c2\u00a0 It got a little complicated because The Littlest Apple is allergic to milk and eggs and one of our family members doesn&#8217;t eat [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,4,20,48],"tags":[],"class_list":["post-149","post","type-post","status-publish","format-standard","hentry","category-cake","category-cupcakes","category-dessert","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=149"}],"version-history":[{"count":1,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/149\/revisions"}],"predecessor-version":[{"id":665,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/149\/revisions\/665"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}