Sammi’s Wedding: Lavender Cupcakes

24 Jan

Hi Thar.

My sister (Cindy) and I are going to be making cupcakes for my sister’s (Sammi) wedding. Sammi said she wanted “lavender frosted vanilla bean cupcake.” So I did some research. Lavender Cream Filled Cupcake With Citrus Cream Cheese Frosting Lavender Butter Recipe California Organic Culinary Lavender

I’ll decide what to do later…I still need to study for finals!


The Aftermath.

11 Oct

I did not use the vanilla cupcake that I posted before, because I didn’t have cake flour. Hmm..I wonder what is the difference between all the different types of flour.

I used this recipe instead:

Taste The Rainbow Cupcakes
Recipe adapted from Cupcakes by Shelly Kaldunski
Makes about 18 cupcakes

2-1/2 cups AP flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
12 tbsp (1-1/2 sticks) butter, room temperature
2 large egg + 2 egg white, room temperature
2 tsp vanilla extract
1 cup milk

To make cupcakes—
Preheat oven to 350F. Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add eggs and egg whites, one at a time, beating on low.
Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.
Divide the batter into 6 different bowls. Add food coloring per bowl and mix to combine until you get the vibrant color you want. Add batter color by color, about 1 tbsp of each color until all the colors fill the cupcake liner about 1/2-2/3 full.
Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack.

It’s from However, I didn’t add food coloring this time. I wanted to avoid using this recipe because it doesn’t stay moist for too long. 😦 Cupcake Maker #2 says that it tasted dry 2 days after it was made.


While I was making the chocolate cupcakes, I added less than the recipe called for (2 cups): I added one cup instead. Ah! It was bland. What would I do?!

I decided to core the cupcakes, and add either strawberry or nutella in the middle of the cupcakes. Yummy! 😀

Also, this was my first time making buttercream frosting. I don’t like it. 4 cups of sugar? Are you kidding me? I added 2 cups and it was already too sweet! I felt the need to add a lot of milk and vanilla extract to it. I still like whipped cream or cream cheese frosting.

Prepping for this Saturday.

4 Oct

This Saturday, I will be making refreshments for my Sunday School class. These are the recipes that I will use:

Baa Baa Vanilla Cupcakes – makes approximately 30 cupcakes

  • 1 3/4 cups cake flour
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, cut into pieces at room temperature
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners
  2. In a medium sized bowl, combine the two flours and the baking powder. Stir to ensure that the ingredients are mixed.
  3. Cream butter in a large bowl on medium speed with an electric mixer for 2-3 minutes.
  4. Add the sugar to the butter, mixing well after each cup.
  5. Add each egg separately, mixing well with the mixer after each addition.
  6. Add the vanilla to the milk. Alternate adding the dry mixture and the milk to the egg-sugar-butter mix. Mix well after each addition on medium speed so that the mixture is uniform.
  7. Fill the cupcake liners with 1/2 – 3/4 of batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  8. Allow the cupcakes to cool for 5 minutes in the pan and then transfer to a wire cooling rack.

This is from I chose this recipe because she said it was really good. Hopefully, I will be able to make it as good as she does.

Vanilla Buttercream

  • 2 sticks butter, room temperature
  • 4 cups (approximately 1 lb) confectioner’s sugar
  • 1 tsp vanilla
  • 1-2 T milk
  1. In a medium bowl, cream the butter until light and fluffy.
  2. Add the confectioner’s sugar 1/2 cup at a time to the butter.  Beat until combined, and then mix on high speed for 15 seconds to keep the frosting nice and fluffy.
  3. Once all of the sugar has been mixed into the butter, add the vanilla.  Mix until well combined.
  4. Add the milk 1 tablespoon at a time until you achieve a desired consistency for spreading. I plan to tint this with green.

Chocolate Cupcakes

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2/3 cup vegetable oil
  • 2 cups water
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  3. Bake in the preheated oven for 25 minutes. Allow to cool. This is the only chocolate cupcake recipe I will ever use. It tastes good even without the cream cheese inside!

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.