Party Like It’s Your Birthday Cake Cupcakes

Party Like It’s Your Birthday Cake Cupcakes: funfetti birthdaycake cupcakes, with white chocolate ganache filling and rainbow white chocolate buttercream icing.

Mood: For when you’ve just had the best day ever and you want to dance all night; party time!

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No, it is not anyone’s actual birthday. It’s party like it’s your birthday. Which is what you do when something super exciting happens, like… I GOT A JOB!!!!! Yes, you heard right ladies and gentlemen. After the 5 months of unemployment that followed my graduation from university with a Peace and Conflict Studies degree, I finally have achieved the prize of being a gainfully employed adult. Craziness, I know. And yes, it may not be exactly in my “chosen field,” I’m working as a Student Services Assistant in the Arts Undergrad Office, but hey. sounds pretty swanky after a summer filled with… boredom and probably an unhealthy amount of self pity. And I get benefits! What a real life adult thing to have.

Anyway, so obviously what does one do when one has landed a form of legitimate employment? Throw a party of course! To celebrate my transition into real life adulthood and the end of my summer of unfortunate events, I had about 20 of my friends over for cupcakes and socializing.

Really, what better occasion to birth my cheerful “Eat Your Feelings” cupcakes than a “Emily Has a Job Partay?” I made two kinds, “Party Like It’s Your Birthday Cake” and “Beaming Butterscotch.” 5 hours and 36 cupcakes later… I was ready to party!

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Finished cupcakes! (Yes, I am aware that I am adorable. :P)

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All my cupcakes, waiting to be eaten!

Below, you will find my secrets to a deliciously sweet, decadent, and fun cupcake that will leave you smiling (and going for seconds! Just ask my friends- there were no extras left over!)

Instructions:

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Look at me all ready to bake cupcakes! Even got my penguin apron. Let’s do this.

Alrighty. First, make the white chocolate ganache! Always make the ganache first. Always always always. Take 3/8 cup heavy cream, put it in a small pot, and bring to a boil. As soon as it boils, pour it in a bowl with 4 ounces of white chocolate. Wait for a minute, then stir together and chill for an hour or so.

Next, cupcakes! Birthday cake time! Preheat the oven to 350 F, the temperature all reasonable cupcakes are baked at (unless you’re at a high altitude and that screws with your baking. You lucky mountaineers). In a bowl, mix the 2 cups flour, 1 1/6 cup granulated sugar, 1 2/3 t. baking powder, and 2/3 t. salt (yes, I am aware that i use really weird measurements. That’s because I scaled down the recipe to make 18 cupcakes instead of 24. Either use your best guess, or multiply the recipe by 1 1/3. You’re smart. You can do it). While mixing on low, add the 2/3 cup butter cubes one at a time, until all the butter is added and it looks like coarse sand.

While still mixing on low speed, add the 3 eggs, 1 at a time, and scrape the bowl down with a spatula as needed. Slowly add the 2/3 cup milk and 1 1/3 teaspoon vanilla extract. Mix it all together at medium speed until everything is nice and mixed. Using a spatula, fold in the sprinkles.

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These are the sprinkles I used! Worked pretty well 🙂 Just dumped the whole thing in.

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SPRINKLES TIME!!!

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All mixed in and ready to go.

Divide the batter between 18 lined muffin cups. Bake for 15-20 minutes, until a toothpick inserted in the centre comes out clean. Let cool completely before frosting.

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If you can’t take the heat, stay out of the oven!

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Baked and ready to be filled with white chocolate goodness!

After the cupcakes are cool, cut little cones out of the top of each one, as demonstrated in the image. Fill the hole with a bit of the white chocolate ganache, and reinsert the top cone.

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“Feed me!”

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Mmmmmm white chocolate filling is now safely inside.

Speaking of frosting….. Let’s get started! Melt 8 ounces of white chocolate in the microwave, stirring every 30 seconds until melted. Let cool slightly. Whip up the 2/3 cup of butter until creamy and fluffy, and add the white chocolate. Then add 2/3 cup confectioner’s sugar and 2/3 t. vanilla extract. And voila! White chocolate buttercream. Mine was runnier than my usual icing, so I had to pop it in the fridge for a little bit. To make it firmer I might add a bit more butter or sugar. If you dislike slightly runnier icing then experiment away. As you can see by the pictures it still piped on and stuff so it’s not unusable, just a bit different than most buttercreams.

Now comes the fun part- making it multi coloured!! Get out 3 bowls and divide the icing between them. Then, add a different colour to each one. I chose green, pink, and blue.

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These are my colours! Pretty safe. I think neon could be cool. I use the gel food colouring because I got it in a cake decorating kit. And it’s fun.

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I mixed mine pretty pastel. It could look good with bolder colours too I think. Just do it to your preference.

Now take your icing bag, put a fun tip in, and then put it inside of a glass, folding over the excess bag.

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Like so. Basically, the bag should line the inside of the glass.

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Yes, that is a Tardis. I am a huge Doctor Who nerd.

Now fill it with icing, trying to keep each icing to a third of the bag. I added alternating spoonfuls, one of pink, green, then blue, then repeating, so that they each equally fill the bag.

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The icing is in the bag! Ready to frost some cupcakes.

Then ice the cupcakes normally. If you did it right, you should get a multi-coloured icing effect. Don’t worry if it isn’t perfect, it’ll still taste delicious :). And you’re done! Woooo! Now go and party like it’s your birthday!

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Ingredients: (Makes 18 cupcakes)

Cupcakes:

  • 2 cups flour
  • 1 1/6 cup granulated sugar
  • 1 2/3 teaspoon baking powder
  • 2/3 teaspoon salt
  • 2/3 cup unsalted butter at room temperature and cut into small cubes
  • 3 eggs
  • 2/3 cup milk
  • 1 1/3 teaspoon vanilla extract
  • 1 cup(ish) rainbow sprinkles

White Chocolate Ganache Filling:

  • 4 ounces white chocolate
  • 3/8 cup heavy cream

Rainbow White Chocolate Buttercream Icing

  • 2/3 cup unsalted butter, softened
  • 8 ounces white chocolate
  • 2/3 cup confectioner’s sugar
  • 2/3 teaspoon vanilla extract
  • food dye

Brief Directions:

First, make the white chocolate ganache. Take 3/8 cup heavy cream, put it in a small pot, and bring to a boil. As soon as it boils, pour it in a bowl with 4 ounces of white chocolate. Wait for a minute, then stir together and chill for an hour or so.

Next, cupcakes! Birthday cake time! Preheat the oven to 350 F. In a bowl, mix the 2 cups flour, 1 1/6 cup granulated sugar, 1 2/3 t. baking powder, and 2/3 t. salt. While mixing on low, add the 2/3 cup butter cubes one at a time, until all the butter is added and it looks like coarse sand.

While still mixing on low speed, add the 3 eggs, 1 at a time, and scrape the bowl down with a spatula as needed. Slowly add the 2/3 cup milk and 1 1/3 teaspoon vanilla extract. Mix it all together at medium speed until everything is nice and mixed. Using a spatula, fold in the sprinkles.

Divide between 18 lined cupcake wells. Bake for 15-20 minutes, until a toothpick inserted in the centre comes out clean. Let cool completely before icing.

To make the icing, melt 8 ounces of white chocolate in the microwave, stirring every 30 seconds until melted. Let cool slightly. Whip up the 2/3 cup of butter until creamy and fluffy, and add the white chocolate. Then add 2/3 cup confectioner’s sugar and 2/3 t. vanilla extract.

Now dye the icing- Get out 3 bowls and divide the icing between them. Then, add a different colour to each one. I chose green, pink, and blue. Take an icing bag, and put it inside of a glass, folding down the edges of the icing bag so that the bag lines the inside of the cup and is open at the top. Spoon in the icing, alternating colours and trying to keep the colours divided by thirds. If you’re confused look at the pictures above. Pipe the icing on and you’re done!

Sources:

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One thought on “Party Like It’s Your Birthday Cake Cupcakes

  1. Pingback: Beaming Butterscotch Cupcakes | Why Not Bake?

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