Saturday, July 12, 2008

Birthdays & Babies

I've been a busy little cake maker this week. I made a cake for my dad's birthday, & I had a cupcake order for a baby shower. Dad got a strawberry cake with vanilla buttercream, & it was tasty...nice & moist. I read the other day about letting the cake cool in the pan for about 10 minutes after you pull it out of the oven & then wrapping it in plastic wrap & putting it in the fridge. Pure brilliance I tell worked perfectly!

The baby shower cupcakes were a dozen & a half each of strawberry cupcakes & white chocolate macadamia nut cupcakes. As you may remember, the white chocolate cupcakes were from my first Cupcake of the Month. I did a little variation on the icing to make it thicker (last time it was a runny mess) so they'd look a little nicer for the shower.

Now for the strawberry cupcakes, I wanted to figure out a way to doctor up a boxed cake mix. I found a recipe that seemed pretty good, so I decided to give it a try. Since I didn't get to try the cupcakes, I'm not sure how they came out but they looked very moist. The icing was strawberry cream cheese made with fresh strawberries, & I can attest to the fact that it was fabulous.

Strawberry Cake

1 box strawberry cake mix
1 (11.5 oz) can strawberry nectar
3 eggs
1/4 cup vegetable oil

Mix & bake according to directions on box.

Strawberry Cream Cheese Frosting

1/4 cup butter (room temperature)
1 (8oz) package cream cheese (room temperature)
1/2 cup strawberries, mashed in food processor
3-4 cups powdered sugar

Cream butter & cream cheese. Mix in strawberries. Add powdered sugar to desired taste & consistency.

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