Buttermilk Cupcakes & a Cupcake Party

Whenever I’ve gone to a party and showed up with homemade goods (almost every time), I can’t help but notice that they’re devoured.

There’s something about that mix of perfectly imperfect goods that let you KNOW they’re homemade, mixed with a freakin’ amazing taste that makes these things disappear.

Before I get ahead of myself though I should probably start at the beginning of why I'm even starting this blog..

I guess you could say I'm at a crossroads in my life, and whenever I've gotten stressed I've found myself getting out the butter and baking pans. In college my roommates would come home during finals or mid-terms to find stacks of cookies on the tables. I'm not saying that I'm particularly stressed, just that baking and cooking good food has always been my "break". It's my happy place. With lots and lots of sprinkles.

And now that I have kids, introducing them to the kitchen and how good homemade food is is just second nature. My oldest has been helping to make pancakes since he was 2, and my youngest has followed quickly behind.

That's why this weekend I decided it was time we started decorating cupcakes together. Or rather - I would start them down the path to making us cupcakes. What made this even better was we got together with friends and their twins and they made apple cider mimosas. (Recipe = champagne + apple cider + cinnamon stick. I'll let you decide the quantities.)

Getting it all put together was really this easy:

Step 1: Make freakin awesome cupcakes. (this is for you, not them. You know your kids are just going to lick off the frosting and hand it to you anyways.)

Step 2: Mix buttercream ahead of time. Takes 15 minutes and you stick it in the fridge.

Step 3: Decorate and enjoy. But go easy on the dyes, my 2-year old had deep blue poop right after we did this.

As for the recipes, I've never understood why recipes online are so hard to read.

I don’t want to flip back and forth between an ingredient list and the instructions. Give it to me easy.

That's why my recipes pretty much look like this:

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But I'll list it out below the "regular" way too below…

Step 1: Mix mix:

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They’re so little! You can fit 5 in your mouth at one time!

They’re so little! You can fit 5 in your mouth at one time!

Pro tip: Don’t drop the cupcakes when you’re taking them out of the oven.

…. and if you do spice ‘em up with a bunch of bananas to make them look fancy.

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Step 2: Whip up the frosting.

I recommend watching Cupcake Gemma do her thing. I don’t use quite as much sugar but it really only takes a few minutes to whip everything up.

I packed it in to little tupperware to bring to our friends’ but you can do whatever you damn well please. I would never tell someone what to do with their buttercream.

buttermilk cupcakes sassi kitchen

Step 3: Decorate and enjoy

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buttermilk cupcakes sassi kitchen
buttermilk cupcakes sassi kitchen
buttermilk cupcakes sassi kitchen
buttermilk cupcakes sassi kitchen
buttermilk cupcakes sassi kitchen
buttermilk cupcakes sassi kitchen
buttermilk cupcakes sassi kitchen
buttermilk cupcakes sassi kitchen

A few fair warnings:

Cupcakes: This is actually a batter from another recipe I'll share down the road, but is a twist on a classic vanilla cupcake that makes them a little more luscious. You can smell the butter when you take them out of the oven and may even be a little shiny. Be careful not to overbake them because of it - I’ve done that before.. Just stick in a toothpick to see if it's clean and then get them the heck out of the oven.

I also made mini cupcakes because I've found their perfect for little hands.

While I was making them, I doubled the batter and threw half of the baked cupcakes in the freezer. Once they're frozen, just put them in a plastic bag and they're good for up to 3 months (not that we would ever wait that long). Just pull them out a few hours before friends come over, add on some frosting, and you'll look like a domestic goddess. You're welcome.

Frosting: I made a double batch of vanilla buttercream frosting, then took half out and added chocolate and a little more sugar so I had half vanilla and half chocolate to dye. Two reasons for that:

  1. Why wouldn't you want two types of frostings? Plus you can mix them for half-half.

  2. Adding the dyes to chocolate make a pretty darker color.

Dyes: I used Wilton gel colors. Gel dyes are known for letting you get richer colors. Just to warn you though - Mila ended up having dark blue poop after this, so I'm looking for some alternatives since I couldn't get the color off her butt.. it took a full day. If you have any suggestions for other gel dyes I'm all ears!!


Buttermilk Cupcakes

Makes: 48 mini cupcakes, 12 regular cupcakes or 9x13 cake

1 stick butter

3/4 c. sugar

2 eggs

2 t. vanilla

2 c. flour

1 t b soda

1 t salt

1 c buttermilk

Cream the butter and sugar together for ~5 minutes. Add the eggs 1 at a time, then add the vanilla.

In a separate bowl, mix the flour, baking soda and salt and add it alternating with the buttermilk.

Grease your pans or use cupcake liners.

Bake at 350 F

10 minutes for mini cupcakes

15 minutes for cupcakes

20-25 minutes for cake


Vanilla Buttercream

1 c / 2 sticks butter, softened

2 c. powdered sugar

1 T. vanilla

milk

Cream the butter for 5 minutes. Add your powdered sugar and beat for another 5 minutes. Add the vanilla and mix for another 5 minutes.

If it's not to your liking in consistency, add 1/2 Tb. milk at a time until it's spreadable but not too loose.


Chocolate Buttercream

2 oz. unsweetened baking chocolate, melted and cooled

1 c / 2 sticks butter, softened

2 1/2 c. powdered sugar

1 T. vanilla

milk

Place the chocolate in a microwave-safe bowl and heat for 30 seconds. Stir. Then heat for another 30 seconds and stir. Heat for additional 10 seconds at a time and stirring until it's melted through so that it doesn't burn. Set aside to cool.

Cream the butter for 5 minutes. Add your powdered sugar and beat for another 5 minutes. Add the vanilla and chocolate and mix for another 5 minutes.

If it's not to your liking in consistency, add 1/2 Tb. milk at a time until it's spreadable but not too loose.

Enjoy!! Let me know what you think :)