Party Cats

As I mentioned before, my daughter's birthday was on Sunday which means I was afforded yet another opportunity to bake. Two opportunities actually, since I made both blueberry muffins, and cupcakes for her special day. Again, I find myself gravitating toward those miniature goodies like they could save souls---which they most likely can, given the right recipe---and these are definitely the right recipes.

First up are the buttermilk blueberry muffins I made for Haven's breakfast, which were served to her in bed upon her very adamant request. It's been a while since I've had to drag myself out of bed so early, but her joy at waking up to the sweet melody of "Happy Birthday to you" and the aforementioned breakfast in bed should have earned me enough good-mommy points to last the year... well, a few days anyway.  

Buttermilk Blueberry Muffins _{{via Joy of Baking}}

Ingredients:

2 ½ cups (325 grams) all-purpose flour

¾ cup (150 grams) granulated white sugar

2 teaspoons baking powder

½ teaspoon baking soda 

¼ teaspoon salt 

Zest of one orange or lemon

1 large egg, lightly beaten

¾ cup (180 ml) buttermilk

2/3 cup (160 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 ½ to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries)

Directions:

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 ¾ x 1 ½ inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

Makes 12 regular sized muffins or 6 jumbo muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.

Next are the cupcakes we had Sunday night, which were super fun and easy  to make, especially considering the help I found (again) at Joy of Baking, and the cute little cupcake decorating kit I picked up at the store.

Vanilla Cupcakes  

Ingredients:

½ cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 ½ cups (195 grams) all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

¼ cup (60 ml) milk

Buttercream Frosting:

 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

½ cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Directions:

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

 

Voila! Kitty Cupcakes, and one very happy newly-6-year-old.