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© 2020 Dessert'D Organic Bake Shop

Welcome Baby Zobel

My partner, manager, wedding coordinator and great friend, Thea, is prego! Thea and Matt are expecting Baby Zobel this coming August 2017. Thea wanted to do an adorable baby announcement so we collaborated and I took the below photos. There's also a recipe for these adorable Vanilla Latte Cupcakes we made so you can make your own baby announcement just like this! Or, these are also a great dessert for a baby shower. Perfect for the sweets lover, bakery owner or food blogger. We can't wait to meet little Baby Zobel and I hope she (or he) likes to bake! 












Vanilla Latte Cupcakes

Makes 12 Blue/Pink Cupcakes plus 60 Mini Baby Cupcakes


Batter

2 sticks (226 grams) organic salted butter, softened

340 grams (1 1/2 cups) organic cane sugar

2 tablespoons all natural coffee flavor

4 organic large eggs

1 cup organic milk

340 grams (2 1/2 cups) all natural cake flour

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt


Mini Cupcake Frosting

2 sticks (226 grams) organic salted butter, softened

454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted

2 teaspoons organic vanilla extract


Pink & Blue Cupcake Frosting

2 sticks (226 grams) organic salted butter, softened

454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted

2 teaspoons organic vanilla extract

ColorKitchen Blue Food Dye (find here)

ColorKitchen Pink Food Dye (find here)


Method Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and coffee flavor. Mix on low until all ingredients are combined.

Add the eggs and mix on low until combined, scrap sides of bowl and mix again if needed.

In a separate bowl, add the cake flour, sea salt and baking powder. Whisk together.

Add the milk and the flour mixture into the mixing bowl, mix on low until combined. Scrape sides of bowl and mix again until you have a smooth batter.

Line regular cupcake pans and mini cupcake pans with liners.

Fill cupcakes three-quarters full.

Bake mini cupcakes for 13 to 14 minutes and regular size cupcakes for 20 minutes, or until a wooden pick inserted in center comes out clean.

Allow cupcakes to cool.

In the bowl of a stand mixer fitted with the paddle attachment, make the mini cupcake frosting first. Add the butter, powdered sugar and vanilla extract and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy.

Put in a piping bag with Ateco tip #864.

In the same mixing bowl, start the colored frosting. Add the butter, powdered sugar, and vanilla extract and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy.

Split the frosting into two bowls, about 347 grams each.

Add 1/8 teaspoon blue food dye to one of the bowls and stir with a spatula to combine completely.

Add just a pinch of the pink food dye to other bowl, (you can add more if you want a brighter pink) but for pastel use sparingly. I used a little less than 1/8 of a teaspoon. Stir with a spatula to combine completely.

Put the two frostings in piping bags with Ateco tip #846. And frost cupcakes.

Store in a cake dome for up to 3 days.


Gluten Free - Replace the cake four with 340 grams (2 cups plus 3 tablespoons) organic gluten free flour blend.


High Altitude - Bake at 350°F for 12 to 14 minutes for minis and 17 minutes for regular cupcakes.