Something you may not know about Crusader Elisa is that she loves her birthday. This means that her birthday doesn’t just involve a causal gathering with balloons and cake, but instead, it is a full day (sometimes a full weekend or even week) of fun activities and full on celebration. This year she celebrated her 30th birthday so of course, it had to be spectacular! Elisa decided that we would start the day at our favorite bi-annual Patterson Park Flea Market, then have a small barbeque (just the Crusaders, significant others, and Jenn’s daughter) at my house, and end the day with a party in a rented out room at one of our favorite Baltimore hang outs, the Waterfront Hotel in Fells Point. While we were discussing all the details of the day, I asked if she would like me to handle the cupcakes. She excitedly said that she would love if I would do that, and requested one of her favorites, Funfetti.
After much thought I decided that not only would I do Funfetti cupcakes, but I would make Red Velvet cake pops (she is our Red Velvet Crusader after all…) dipped in white chocolate and finished with rainbow sprinkles to match the Funfetti cupcakes. I also decided that instead of using pre-made frosting from a jar, I was going to attempt a rich vanilla buttercream.
On the evening of my baking adventure, I decided to start with the cake pops so they could have plenty of time to cool before dipping them. I pulled out a Red Velvet cupcake mix that had been given to me as a gift and got to work.
You may recall that during my last cake pop making experience, using a mix didn’t turn out quite as I had hoped. The cake pops were too fluffy and as a result there were a few casualties. I was determined to keep that from happening this time, so I compared the ingredients and add-ins from the packaged mix to the recipes that come with the BabyCakes Cake Pop maker.
It looked as if the results should be okay, so I continued with the instructions from the packaging. They didn’t rise as much as I would have liked, which resulted in one side being a little flat, but I figured that could be the bottom of the cake pop, where the stick gets inserted.
While those cooled in the refrigerator, I moved on to the cupcakes. I wasn’t worried about these at all.
Box mix – check.
Instant Jell-o pudding to add in – check.
Follow the instructions on the box – check.
It really was as easy at that. The result were light, fluffy, and moist “Rainbow Chip” (AKA: Funfetti) cupcakes. Before I tackled the more difficult portion of these cupcakes, the homemade vanilla buttercream frosting, I decided to go back to the cake pops. While the cupcakes were in the oven I had inserted the sticks so they were ready for dipping.
For the white chocolate coating I had two options, fancy bars of organic madagascan vanilla white chocolate and a bag of Nestle Toll House white chocolate chips, which were meant to be a backup in case I needed more. Well, I needed more, and I learned not to take the cheap road when it comes to white chocolate. The organic white chocolate melted, dipped, and set up beautifully, while the cheap white chocolate chips didn’t set up quickly at all, resulting in major drips.
It was definitely a struggle to work with, but with just a few “oopsies” I managed to finish the rest of the cake pops. The result was a stunning deep red inside with a crunchy sweet white coating.
With the cake pops out of the way it was time to focus on the frosting for the cupcakes. I was really worried about this at first, but after a mini Facebook conversation with Christi from Love from the Oven, I was feeling much more confident about experimenting without a recipe. We discussed possible add-ins and she shared links from her blog with me. In the end I decided on adding in marshmallow fluff. I had already ordered my madagascar bourbon vanilla bean paste and knew that I would add a touch of salt to balance out the sweetness. Armed with my three “secret” weapons, I was ready to tackle this next baking challenge.
To achieve a frosting I was happy with, I ended using the following measurements (approximately):
- 2 Sticks of Unsalted Butter
- 2 Cups of Confectioners Sugar
- Most of a 7oz container of Marshmallow Fluff (looking back I probably could have used the whole thing)
- About a 1/4 of a 4oz bottle of Madagascar Bourbon Vanilla Bean Paste (Christi told me to use a lot so I just kept on pouring…)
- Pinch of Sea Salt
- Whipping Cream and Milk until it reached my desired consistency
At first I wasn’t sure if the frosting was too buttery and not sweet enough, but when I tried it with the cupcake, it was a perfect balance! Even Jenn, who wasn’t thrilled with just the frosting at first, thought that it paired really nicely. And of course, Elisa, who loves buttery frosting, thought it was great! And really, she was the only opinion that mattered. But on top of all that, everyone at the party seemed to really enjoy all the sweet treats. It was my first attempt at a fancy buttercream frosting, and I couldn’t have been more proud of the outcome and I was so happy to be able to provide Elisa with the tasty cupcakes and cake pops she deserved on her 30th birthday!
– Posted by Cupcake Crusader, Stacy (Baltimore, MD)