In the last few weeks, I haven’t been able to browse the food blog world without feeling like the girl who got picked last in gym class. Why? Because these days everyone is blogging about barbecues and picnics and homemade ice cream out on the porch at dusk.
Meanwhile, Utah somehow got stuck in March. It’s actually stuck in what would normally be March, except March this year got stuck in January. At any rate, we’ve been in a perpetual state of chilly and rainy. I’ve been making soup and pot roast and hot cocoa and all sorts of other wintery comfort foods that the food blog world isn’t interested in this time of year.
These cupcakes were made for a darling little girl’s fifth birthday. The theme was Disney’s Tangled, and her mom asked for something including the color purple (think Rapunzel’s dress), with cute springtimey flowers (think Rapunzel’s hair).
Purple cupcakes with spring flowers? Just the springtime boost I needed.
For the record, dark-and-cloudy-day-after-dark-and-cloudy-day makes for really frustrating food photography. . .
For the other record, these were chocolate cupcakes (still in love with this fudge cake recipe) with gumpaste flowers and a simple buttercream icing. Have I posted a buttercream recipe on here? NO? Better fix that.
adapted from Wilton
1 cup solid vegetable shortening
1 cup unsalted butter, room temperature
1 tablespoon clear vanilla
1 teaspoon almond extract, optional
2 pounds (about 8 cups) powdered sugar
1/4 to 1/3 cup of milk, depending on desired consistency
In a large mixing bowl, cream together the shortening and butter until smooth and fluffy. Add the vanilla and almond, and mix until combined.
Slowly mix in the powdered sugar, one cup at a time. The mixture will get very thick. Add the milk, a little at a time, until you reach the desired consistency. Beat until fluffy.
Cover with a damp towel until ready to use. This icing will store up to two weeks in an airtight container in the refrigerator. (Let it come to room temperature, and re-whip before using.)