|Group shot minus Amy at Wolftrap... sorry full group shot is just awful!|
This week's cupcakes were inspired by the fact that I was going to see the National Symphony orchestra play Disney songs at Wolftrap. I was going with some of my high school friends who all equally love Disney. We spent the evening drinking wine, snacking and singing along to classic Disney tunes. (including my favorite Mary Poppins!) I was excited to make some Disney themed cupcakes for the event!
|How I celebrated my 27th birthday!|
My original idea was try to recreate the best cupcake I've ever eaten, which just so happened to be from Disney World! They are the Dulce De Leche cupcake from the Contempo Cafe at the Contemporary Resort and are AMAZING. But then, my friend Brett traveled to Disney World and came back with the greatest cupcake pans I've ever seen... MICKEY MOUSE EAR CUPCAKE PANS!!!
|Thank You Brett!!|
So I decided my "theme" was in the cupcake pan and not in recipe, so this would be a great time to test out a new Yellow cake recipe. I have tried A LOT of different recipes and have never been happy with one. But this one worked great and will definitely be my new yellow cake recipe.
Now this was one of my first attempts using silicon bakeware. In general, I tend to detest it and have been known to make my friends change their wedding registry to remove the silicon and put better bakeware on it. But for Mickey it was definitely worth it. So I did all kinds of research to see how to use them properly and was fairly confident I could get them to work. However... the pictures below show how they did not!
I wish I could identify why I couldn't get them to work. I made sure to use a dense cake recipe since that's what the pan directions said to do. The only thing I can think is that they were too dense? Or maybe even though all the directions say not to spray the pans, I really think I should have. They were very much stuck in there!
I was able to resort to plan B. The cupcake recipe made more than the 12 that fit into my two pans, so I had made some extra "regular cupcakes". I simply iced them with my favorite chocolate frosting and finally used my Mickey Mouse sprinkles! So while it wasn't my original intention, I definitely was pleased with the way the cupcakes tasted and they looked super cute with the Mickey Mouse sprinkles.
And don't worry... I will be trying the Mickey Mouse cupcakes again! I don't need an excuse to do something Disney related! And I may or may not have been watching Beauty and the Beast while writing this.
Makes about 24
- 2-1/2 cups All- Purpose Flour
- 2-1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup butter
- 1-3/4 cup sugar
- 2 tsp Vanilla
- 2 eggs
- 1-1/2 cup milk
- Preheat oven to 350 and line cupcake pans with wrappers
- Mix flour, baking powder and salt in a small bowl with a whisk
- Cream butter and sugar using an electric mixer until creamy (about 3-5 minutes)
- Add in Vanilla and eggs and mix until incorporated
- Reduce speed of mixer to low and add in the flour mixture, alternating with the milk and beat until just incorporated
- Bake 20-25 minutes or until a toothpick inserted in the top comes out clean.
- Let cool on a rack before icing
- 1/2 cup shortening
- 1/2 cup (1 stick) butter
- 3 oz unsweetened chocolate squares, melted
- 1 tsp vanilla
- 4 cups sifted powdered sugar
- 1/4 cup milk
- Cream butter and shortening until blended and soft
- Add in melted chocolate and mix (You can melt the chocolate in a glass bowl for approximately 3 minutes on 50% power in the microwave or using a double boiler)
- Add in vanilla
- Add in sugar one cup at a time, making sure each is incorporated before adding the next cup
- Add in milk to get to the desired consistency. Use more if desired.
Use your favorite decorating technique to ice the cupcakes and sprinkle with mickey mouse sprinkles (or whatever your theme may be).
Icing adapted from Wilton's Chocolate Buttercream
Cupcakes adapted from Better Home and Gardens Yellow Cupcake