Archive for March 13th, 2011

My daughter will be turning 4 years old Monday.  Hard to believe so much time has passed.  My daughter is a serious girly girl, and tomboy wrapped into one.  She loves pink, pastels, flowers, dolls, fairies, dresses and to get into and wear my makeup.  She also loves to play sports, roll in grass, play in dirt, and fake sword fight with her brother, often times beating him.

For her birthday this year she requested pink…everything and anything pink, with lots of flowers, fairies and butterflies.  My son cringed, begged and pleaded for anything but pink. To keep peace in household, and my son from becoming pink traumatized. I managed to convince my daughter to consider a pastel color theme.  Easter right around corner it was fairly easy to find the colors for a pastel party theme along with plenty of butterflies. To continue to keep the peace regarding the cake, I opted for miniature cupcakes. I would make a white cake and do a strawberry frosting filling with pastel sprinkles, and lemon cupcakes with lemon pudding filling and lemon frosting.  Let’s hope it doesn’t come to blows when she insists he wear a princess crown to eat them.

White Cake

2 cups all-purpose flour

4 egg whites

1/2 tsp baking soda

1 tsp baking powder

1/2 cup butter, softened.

1 3/4 cups sugar

1 tsp vanilla

1/2 tsp almond extract

1 1/4 cup buttermilk

Mix together flour, soda and powder in separate bowl.  In mixing bowl combine egg whites, butter and sugar.  Beat well.  Add vanilla, then alternate flour mixture and buttermilk, mixing until all is combined.

Pour into greased cake pan, or lined cupcake holders.

Bake 350 degrees for 25-30 minutes for cake.  15-20 for cupcakes.  Test with toothpick for done.

Fresh Strawberry Frosting.

1/2 pint fresh strawberries

1/4 cup granulated sugar

3-4 cups confectioner sugar

4 tbsp soft butter

Slice strawberries night before and place in bowl.  Sprinkle with granulated sugar and refrigerate.

Next day drain juice from strawberries (save it for fruit salads or regular salads),  mash the strawberries.

Beat butter until smooth, add powdered sugar and mashed berries and beat again until fluffy. Add more confectioner sugar as needed for desired consistency.

To use as filler in cupcakes, place in Ziploc bag with prepared “tube” tip.  Squeeze into center of cooled cupcakes being careful to not overfill and explode cupcakes.

Frosting and decorate as desired.

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