Celebrate with a Cupcake Bar! 1 Cupcake Flavor, 3 Frosting Flavors

To celebrate the end of summer my family had a small cookout with some friends and their adorable 2 year daughter.  I was trying to think of a fun dessert that everyone would enjoy and decided on having a cupcake bar.  I kept it very simple, but there are so many ways to take this concept to the next level.  I chose one flavor of cupcake, vanilla, and three frostings; classic vanilla buttercream, chocolate ganache and a seasonal cinnamon maple whipped cream.  The kids had so much fun using, with some help, the frosting bags and eating their customized creations.  It was an interactive dessert experience that came with laughs and a lot of sugar.

Create your own cupcake bar and share your experience with me! Leave a comment below or send me a message, I would love to hear your story!

Recipe Sources:
Vanilla Cupcakes and Frosting – Live Love and Sugar
Chocolate Ganache – The Welch CupCakery Blog
Cinnamon Maple Whipped Cream Frosting – Beyond Frosting

CupcakeBar_makeandtaste
3FrostingOptions_makeandtaste
VanillaButtercream_makeandtaste
CinnamonMapleWhippedCream_makeandtaste
ChocolateGanache_makeandtaste

Vanilla Cupcakes (followed by 3 frosting options)

Prep Time: 20 mins
Cook Time: 18-20 mins
Yields: 12

Ingredients

  • 1 2/3 Cups - All-Purpose Flour
  • 1 Cup - Sugar
  • 1/4 Teaspoon - Baking Soda
  • 1 Teaspoon - Baking Powder
  • 3/4 Cup - Salted Butter (Room Temperature)
  • 3 Egg Whites
  • 3 Teaspoon - Vanilla Extract
  • 1/2 Cup - Sour Cream
  • 1/2 Cup - Milk
  • VANILLIA BUTTERCREAM FROSTING:
  • 1/2 Cup - Salted Butter
  • 1/2 Cup - Shortening
  • 4 Cups - Powdered Sugar
  • 2-3 Tablespoons Water
  • 1 Teaspoon - Vanilla Extract
  • CINNAMON MAPLE WHIPPED CREAM FROSTING:
  • 2 Cups - Heavy Whipping Cream
  • 3 1/2 Tablespoons - Pure Maple Syrup
  • 1/2 Teaspoon - Sugar
  • 1 1/2 - Teaspoon Cinnamon
  • CHOCOLATE GANACHE FROSTING:
  • 8 oz - Heavy Whipping Cream
  • 12 oz - Semi- Sweet Chocolate Chips (1-bag)

Method

  1. CUPCAKES:
  2. Preheat over to 350 degrees
  3. Whisk flour, sugar, baking soda and baking powder into a large mixing bowl, set aside
  4. In a stand mixer, add butter, eggs whites, vanilla, sour cream and milk on medium speed just until smooth
  5. Add dry ingredients to the wet ingredients and combine
  6. Fill cupcake liners more than half way. Bake 18-20 minutes. Allow them to cool for 1-2 minutes before transferring to a cooling rack
  7. VANILLA BUTTERCREAM FROSTING:
  8. In a stand mixer, combined butter and shortening until smooth
  9. Add 2 cups of powdered sugar, mix until smooth
  10. Add vanilla extract and 1-2 Tablespoons of water, mix until smooth
  11. Add remaining powdered sugar, mix until smooth. (Add frosting to pastry bag or air tight container until ready to serve)
  12. CINNAMON MAPLE WHIPPED CREAM FROSTING:
  13. Chill the mixing bowl and wire whisk attachment in the freezer for at least 15 minutes
  14. Once chilled, add heavy whipping cream and whip on medium to high speed for several minutes until stiff peaks
  15. Add in Maple Syrup one tablespoon at a time, until combined
  16. Add cinnamon, mix. Taste for sweetness. If not sweet enough, add the 1/2 teaspoon of sugar
  17. Add to pastry bag, or refrigerate until ready to serve
  18. CHOCOLATE GANACHE FROSTING:
  19. Place bowl of whipping cream into the microwave for 2 minutes (hot, but not boiling)
  20. Pour chocolate chips into the whipping cream. Slightly shake the bowl for chips are covered by the hot whipping cream. Let it stand for 2 minutes
  21. After 2 minutes, whisk the chocolate and whipping cream together. This will only take a few minutes. Once fully combined your ganache is ready. To make a frosting consistency, place in refrigerator for 2-3 hours, then it will be ready for a pastry bag

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