Some Spring Cupcakes

I have not posted any cupcakes in a very long time. But I have to confess I've not been baking many cupcakes. Sadly, I think I've lost my cupcake mojo. To help me get back into the swing of things, I baked some Spring Time Cupcakes. I used a new recipe and whipped up one of my feathered fruit frosting and decorated with sprinkles and candy.

The cupcakes were delicious and did not last long at all which was a good thing being it was a very hot and humid 90 degree day. I arranged the cupcakes and went to get my camera and when I returned the frosting was beginning to collapse. OH NO...but that's what happens to any frosting on a hot, humid day. One solution to collapsing cupcakes is to eat them...eat them very fast!







Easy One-Bowl Vanilla Cupcakes
Recipe adapted from Recipe Zaar

2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening (I used room temperature butter)
3/4 cup half-and-half cream
1 tablespoon vanilla or 1-1/2 teaspoons almond extract (I used 1 tsp vanilla)
2 large egg

Set oven to 350 degrees.

1. Cream butter and sugar until smooth.
2. With an electric mixer gradually add cream, vanilla, eggs and beat on medium speed, scraping the bowl constantly until just blended
3. Sift together flour, baking powder and salt and add to wet ingredients. Beat on low speed until well blended.
4. Pour into paper-lined regular size muffin tins filling about each liner about 2/3 full.
5. Bake about 20 minutes or until the cupcakes test done (do not over bake as they will be dry).
6. Immediately remove from pans.
7. Cool completely before frosting.



Plum Feathered Cream Cheese Frosting
Recipe developed by Big Black Dog

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
1 pound powdered sugar, sifted
1/2 teaspoon vanilla
2 fresh purple plums

To make pulp: Cut fruit from pit of plum. Put fruit in blender or food processor and process until smooth and peel is minced as finely as possible. In a small sauce pan heat pulp until it thickens to the consistency of thick ketchup. Strain through a fine mesh strainer. Cool. Put in refrigerator until completely chilled.

To make frosting: Combine butter, salt, 2 tsp chilled pulp and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla.







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