I was in a cake contest with my friend Christine! We didn't win, but the feedback was great and we were able to support Relay for Life and all they do to help fight cancer. I made 300 mini cupcakes and a few bits and pieces for the display cake. Christine is a much better decorator than I am so she did all the fondant work. The theme was Candyland - we take things very literal!
I baked for three days in order to get everything ready, it was kind of a baking overload, the kitchen and freezer were covered with mini cupcakes. Three hundred cupcakes is a lot! We wanted to go for something classic and simple and something that would withstand the Brooklyn heat wave. These cupcakes were good! You should make some, but only a few, not 300!
The baking contest was a great experience and although I do not think I will be entering another baking soon, I really want to do this one next year!
Also, if the picture at the top of the page looks super fantastic, it's because I took a food photography class at the Brooklyn Brainery. I learned a lot and was able to use the instructor's DSLR camera for a bit! I look forward to taking more and more awesome photos!
Vanilla Cupcakes with Chocolate Raspberry Frosting adapted from my standard vanilla cupcakes Yield - 120 mini cupcakes
2 cups sugar 3 1/2 cups cake flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoons salt 8 tablespoons (1 stick) unsalted butter, room temperature 4 eggs 2/3 cup non-fat Greek yogurt 1/2 cup vegetable oil 2 tablespoon vanilla 1 1/3 cup whole milk
- Preheat the oven to 325 F.
- In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
- While the mixer is mixing, whisk together the yogurt, oil, eggs, and vanilla. Pour this in the mixer and combine. Scrape the mixing bowl as needed.
- Slowly add the milk in and turn on high for a few seconds.
- Use a mini ice cream scoop (1 tablespoon) and place the batter into lined cupcake pans.
- Bake 12-14 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.
Chocolate Raspberry Frosting Adapted from Wilton’s Chocolate Buttercream
1 cup shortening 1 cup (2 sticks) unsalted butter 1 1/2 cups cocoa powder 2 teaspoons vanilla 1/2-1 jar seedless raspberry jam (add as much jam as you would like for flavoring) 2 lbs powdered sugar 8-10 tablespoons milk
- In the bowl of a stand mixer beat together the butter and the shortening until well combined.
- Beat in the cocoa powder powder, vanilla, and jam. Mix until well combined.
- Add in the powdered sugar one cup at a time scraping the bowl as needed.
- Add in the milk until the frosting reaches a desired consisteny. Place in a piping bag and frost your cupcakes.