Mother’s Day CupcakesMay 11, 2008 at 8:03 PM | Posted in cupcakes | 37 Comments
Tags: choco-vanilla buttercream, chocolate cupcakes
This afternoon, as we drove past multiple street side flower vendors, I asked T if he thought that more flowers were sold on Valentines’ Day or Mother’s Day. He said his guess would be Mother’s Day. After I asked why, he explained that not everyone has a Valentine but everyone has a mother…
Today the federal government designates on the calendar that we honor our mothers. I try to honor my mother more than that but my life gets kinda crazy and sometimes its easy to forget to celebrate that my mom is the reason I exist in this world. I have to admit its good to have this calendar reminder once a year to make sure my mom gets her just desserts (pun intended! LOL).
Even though my mom and I have had a-not-so-perfect relationship over the years I still respect and love her more than any woman in this world. She has sacrificed so much to give me the life that she never had as a little girl in Vietnam. Bad or good… She’s my mom and she’s the only one I have. I cherish her.
It is also my good fortune that I have another mother to honor on this Mother’s Day – my husband’s mother. I am pretty lucky to have 2 such amazing women in my life as role models. They are the inspiration for my Mother’s Day cupcakes. I wanted to create something that separately could stand alone on its own, but combined together could produce something even more beautiful. Thats how I feel about my 2 moms and the new union of our 2 families.
Happy Mother’s Day to all the moms out there. You are the boo-boo kissers, the mac&cheese makers, the birthday cupcake bakers… You truly make the world go round.
Makes about 15 cupcakes
For chocolate cupcakes
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
For chocolate and vanilla buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder
red food coloring or paste, to desired shade (I used Wilton burgandy)
daisy fondant cutter
To make cupcakes—
Preheat oven to 375F degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Cool completely before frosting.
To make frosting—
Beat butter until creamy, scrape bowl. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
Take out half of the buttercream and reserve, this is your vanilla. Using food coloring, tint to desired “pink” shade.
Add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream.
To make daisy—
Roll out fondant to 1/8 inch thick.
I have the Wilton rolling pin that has rubberbands that help roll out 1/8 inch thickness for me. Its sweet!
Cut 2 daisy shapes with cutter. Use a toothpick to make indentation into each petal. With a small paintbrush (or fingertip) apply some vanilla extract as “glue” to one daisy and attach the other daisy on top. Dap a bit of frosting on the dragee to “glue” in the center of flower. Repeat to make as many daisies as you desire.
To assemble cupcake—
Fill pastry bag with both the pink-vanilla and chocolate buttercream, one on opposite side from the other. Do not mix them together to keep the colors separate until you pipe onto the cupcake.
Garnish with daisy fondant decor and package in cute 4 cupcake holder box.
Husband rating: N/A
Wifey rating: A+
This is my go-to chocolate and buttercream frosting recipes. They did not disappoint.
Other rating: A+
Both moms loved the presentation and raved many times esp after they tasted it. Chocolate is always a crowd pleaser IMO. Add in some pink and how could any mom resist? ;)
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