Our extended family grew larger a couple of months ago when baby Cameron made his entire family deliriously happy by his arrival. He checked in on September 12 at 5 lbs., 4 ounces, joining my daughters as a very special birthday mate.
A BIG welcome to you, Cameron! Better put a few pounds on between now and the annual family reunion next summer. I expect you’ll be putting up with more hand-offs than a Patriots running back. 🙂
Makes 24-28 cupcakes.
Ingredients for Cupcakes
- 3 sticks butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature (I halved the recipe and used 3 large eggs)
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. almond extract
- 3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 cup sweetened, shredded coconut
Directions for Cupcakes
Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about five minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in one cup of the coconut.
Line a muffin pan with paper liners. Fill each liner three-quarters full with batter. Bake for 22-25 minutes, until the tops are brown and a toothpick comes out with a few tender crumbs clinging. Allow to cool in the pan for five minutes. Remove to a baking rack and cool completely.
These buttermilk cupcakes are quite delicious! Having said that, though, if you want to make your life easier, feel free to just make a batch of yellow cupcakes from a cake mix. That way you can put all your efforts toward decorating. The decorating is quite easy if you’re already familiar with cake decorating. If you’ve never piped frosting before, there are many online tutorials to bring you up to speed.
Source: A recipe from Mel’s Kitchen Café
Ingredients for Frosting
- 1/2 cup solid vegetable shortening such as Crisco
- 1/2 cup (1 stick) butter, softened
- 1 tsp. clear vanilla extract (I used regular vanilla because frosting didn’t need to be pure white)
- 4 cups sifted confectioners’ sugar (approximately 1 lb.)
- 2 tbl. milk
Makes about 3 cups of icing.
Directions for Frosting
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Source: Recipe from Wilton
Ingredients and Directions for Decorating Cupcakes
Decorating instructions with list of ingredients can be found here on the Wilton site. You will need normal cake decorating equipment (disposable bags, decorating tips, etc.). I always have a supply of those. What I didn’t have on hand were the candy melts which are required for the hair, eyebrows, and pacifier base. I ordered those online. If you don’t have the copper icing color for the light skin tone, you will need to buy some of that as well.