Cupcakes as Motivation

In my personal hell workplace we don't celebrate anything, mostly because we are either too busy or too lazy to actually put anything together. We NEVER eat any type of meal so we often snack on Swedish Fish and Milk Duds. So I decided to be coercive sweet and make something for St. Patty's day. I made my cupcakes, frosting and fondant from scratch...yes I have lost my ever loving mind!!! But hey, they are pretty! (make the fondant a day or so prior to your cupcake adventure)

Cupcake Recipe:

• 3 cups cake flour sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2/3 cup butter or margarine
• 2 eggs
• 1 1/4 cups milk
• 1 1/2 teaspoons pure vanilla extract

Directions:

Preheat oven to 350°F. Throw some decorative cupcake liners in a cupcake pan and feel proud they aren't the boring pastels from the local grocery store. Sift together flour, baking powder and salt; set aside. In a large-ish bowl cream sugar and butter together until light. (cream means to USE the hand mixer) Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute, you'll notice the color changing to a lighter color and getting more 'airy'. Pour into your pretty and creative cups. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Chocolate Frosting:

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter, softened
  
• 5 tablespoons evaporated milk (regular milk will work too, don't freak out)
  
• 1 teaspoon vanilla extract

Directions:

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. Sifting is imperative, It gets out the annoying clumps that will come back to haunt you in your cupcake nightmares.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. (do the sugar mixture slowly, or you'll end up inhaling waaaay too much into your lungs) Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Fondant:

Let's talk fondant for a moment. I'd suggest for your first time you but the stuff already made at your local Michael's, Joanns Fabrics or whatever so you know what it's supposed to feel like or this will be frustrating.

Recipe:

• 2 pounds confectioner's sugar, sifted
• 1/4 cup cold water
• 1 tablespoon unflavored gelatin
• 1/2 cup glucose (found in cake decorating stores) or white corn syrup
• 1 1/2 tablespoons glycerine (found in cake decorating stores)
• 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
• Cornstarch

Instructions:

In a large bowl (do not use metal), sift the sugar and make a dainty well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat (you heatmeiser) and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the ball-o-dough is sticky.

Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.

You can color the fondant whatever your little heart desires, but I suggest purchasing the coloring that is gel like so you don't make the fondant any more sticky. If you are really adventurous I'd also get the fondant roller and mat, makes it more easy to handle.

FINAL STAGES:

I cut out circles with a glass and made my little decorations. Make sure the frosting on the cupcakes is fresh so the fondant has something to stick to and then have at it!!!