Monday, March 29, 2010

Case Study 57: "The Dreamsicle"

Not many words here today.

Just a little daydream about sweet confetti cupcakes...

 Baked into light wafery cones...

And topped with air-fluffed vanilla buttercream.

Perfection on a hazy Tuesday morning.

"The Dreamsicle"
(Makes approximately 24 cupcakes, adapted from Amy Sedaris)
1 ½ sticks of unsalted butter
1 cups granulated sugar
½ cup light brown sugar
2 eggs
2 tsp of pure vanilla
½ tsp of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
24 wafer ice cream cones
¼ nonpareil jimmies

1. Preheat oven to 375 degrees and line a baking sheet with the wafer cones.
2. Cream butter and sugar until light and fluffy, 3 minutes.
3. Add eggs, one at a time, followed by vanilla.
4. Add in baking powder and salt.
5. Mix in the flour and milk in three parts, alternating, and ending with flour.
6. Gently fold in jimmies, be careful to not overbeat.
7.  Bake for 20-22 minutes or until the tops spring back to touch. Remove from tray and let cool completely before frosting.

Vanilla Buttercream

2 sticks butter, softened
1 teaspoon vanilla extract
1/4 cup milk
4-6 cups confectioner's (icing) sugar

1. In the bowl of an electric mixer, or by hand, beat the butter until light and fluffy, about 3 minutes. Mix in the vanilla.
2. Add 1 cup confectioner’s sugar and mix until combined, mix in 1/8 cup milk.
3. Mix in remaining cups of confectioner’s sugar, adding more milk depending on consistency and preference.
4. Frost cupcakes, and sprinkle jimmies on top.
5. Enjoy, preferably alongside a day dream.

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