I was asked to make a Baby Shower Cake for a friend from church, so I thought today would be the perfect day to make the Baby Shower Muffins (Cupcakes, really) out of my 100 Muffin Cookbook. I love the idea of making and serving cupcakes instead of a big cake because with cupcakes you already have the perfect single portion size, no cutting needed. These were so much fun to make, and you could really let your creativity go wild. I made some as the recipe dictated, but I made an extra dozen and decorated with the basic Wilton white icing recipe and edible pansies on top. They turned out so very pretty. Since it is close to Easter, I was able to find Pink Whopper eggs that worked great in place of the sugared almonds in the recipe.
Tomorrow's Muffin: Brandied Peach (sans brandy :-))
Baby Shower Muffins
Ingredients:
oil or melted butter, for greasing (if using)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup superfine sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
finely grated rind of 1 lemon
12 pink or blue sugared almonds, to decorate
For the FROSTING:
1 1/2 cups confectioners' sugar
3-4 tsp hot water
1-2 drops of red or blue food coloring
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.
Sift together the flour, salt, and baking powder in a large bowl. Stir in the sugar.
Lightly beat the eggs in a large bowl, then beat in the buttermilk, lemon rind, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes,then transfer to a wire rack to cool completely.
When the muffins are cold, make the frosting. Sift the confectioners sugar into a bowl. Add the water and stir until the mixture is smooth and thick enough to coat the back of a wooden spoon. Add 1-2 drops of food coloring and stir into the frosting until it is evenly colored pink or pale blue.
Spoon the frosting on top of each muffin. Top with a sugared almond and let stand for about 30 minutes before serving.
Baby Shower Muffins
Ingredients:
oil or melted butter, for greasing (if using)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup superfine sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
finely grated rind of 1 lemon
12 pink or blue sugared almonds, to decorate
For the FROSTING:
1 1/2 cups confectioners' sugar
3-4 tsp hot water
1-2 drops of red or blue food coloring
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.
Sift together the flour, salt, and baking powder in a large bowl. Stir in the sugar.
Lightly beat the eggs in a large bowl, then beat in the buttermilk, lemon rind, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes,then transfer to a wire rack to cool completely.
When the muffins are cold, make the frosting. Sift the confectioners sugar into a bowl. Add the water and stir until the mixture is smooth and thick enough to coat the back of a wooden spoon. Add 1-2 drops of food coloring and stir into the frosting until it is evenly colored pink or pale blue.
Spoon the frosting on top of each muffin. Top with a sugared almond and let stand for about 30 minutes before serving.
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