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
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
- CUPCAKES:
- Preheat over to 350 degrees
- Whisk flour, sugar, baking soda and baking powder into a large mixing bowl, set aside
- In a stand mixer, add butter, eggs whites, vanilla, sour cream and milk on medium speed just until smooth
- Add dry ingredients to the wet ingredients and combine
- 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
- VANILLA BUTTERCREAM FROSTING:
- In a stand mixer, combined butter and shortening until smooth
- Add 2 cups of powdered sugar, mix until smooth
- Add vanilla extract and 1-2 Tablespoons of water, mix until smooth
- Add remaining powdered sugar, mix until smooth. (Add frosting to pastry bag or air tight container until ready to serve)
- CINNAMON MAPLE WHIPPED CREAM FROSTING:
- Chill the mixing bowl and wire whisk attachment in the freezer for at least 15 minutes
- Once chilled, add heavy whipping cream and whip on medium to high speed for several minutes until stiff peaks
- Add in Maple Syrup one tablespoon at a time, until combined
- Add cinnamon, mix. Taste for sweetness. If not sweet enough, add the 1/2 teaspoon of sugar
- Add to pastry bag, or refrigerate until ready to serve
- CHOCOLATE GANACHE FROSTING:
- Place bowl of whipping cream into the microwave for 2 minutes (hot, but not boiling)
- 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
- 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
Nicole Bedard
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.
