I promised my brother that I would make horsey-type cupcakes...because he and his wife Mary own and love horses...that promise just happened to coincide with the birthday of one of Cupcake Queen's friend's daughter, who is six years old today! She also loves horses!
These little ponies are called Pony in My Pocket Charm Fashions...because one can wear them on a bracelet or a necklace.
The cupcakes are Martha Stewart's Strawberry Cupcake recipe (see below). They are very moist and delicious!
The first part of the frosting is Martha's chocolate frosting (recipe below.) After I frosted the cupcakes, I melted a jar of Marshmallow Fluff and then dipped the frosted cupcake into the fluff for a few seconds!
Then I decorated the cupcakes with all kinds of colored sugars! This was pretty much fun and was so easy. I knew I needed a white surface for the sugars...and I still wanted the chocolate frosting!
Layla really wants that Pony in Her Pocket cupcake!
While Nigel could have cared less...he only cares about chipmunks!
Here are the recipes:
Martha Stewart's Strawberry Cupcakes
Makes 2 dozen
* 3 cups cake flour (not self-rising)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 2 1/4 cups sugar
* 1/2 teaspoon pure vanilla extract
* 1 cup milk
* 8 large egg whites
* Strawberry Meringue Buttercream
* 24 small fresh strawberries, washed (hulls intact), for garnish
1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up.
Martha Stewart's Chocolate Frosting
Makes 1 1/2 cups
* 3 ounces good-quality semisweet chocolate, coarsely chopped
* 3/4 cup confectioners' sugar
* 1 tablespoon plus 1 teaspoon unsweetened Dutch-process cocoa powder
* 1 pinch of salt
* 2 ounces cream cheese, room temperature
* 6 tablespoons unsalted butter, softened
* 1/4 cup sour cream
1. Melt chocolate in heatproof bowl set over pan of simmering water, stirring occasionally. Let cool slightly.
2. Sift sugar, cocoa, and salt into a large bowl. Put cream cheese and butter into mixer bowl; mix on medium until fluffy. Reduce speed to low. Add sugar mixture; mix until combined. Mix in melted chocolate and sour cream. Use immediately, or refrigerate airtight up to 2 days; bring to room temperature, and stir before using.
Marshmallow Fluff Topping
1 jar of Marshmallow Fluff
Heat in a tall, small pan until the fluff is easy to stir. Dip the frosted cupcakes one at a time into the fluff. Let the cupcakes sit for a few moments and then pour the colored sugar over the fluff.
Remember...this should not be stressful...just have fun and see what happens.
Hope you have a great week!