This weekend we celebrated Bryce’s 5th birthday — at the risk of sounding cliché I have to ask myself where the heck time has gone. I look at her and it seriously feels like she was in a Baby Bjorn about 5 minutes ago. She just walked into the kitchen telling me she wasn’t feeling well and that her blood pressure was low? Prior to that she told me that she thought I looked pretty enough today to be in fashion show. Where? Whaa?
The yellow cupcake. I decided this year I was going to make them myself, not because I was that organized but more because I forgot to call Whole Foods and place an order in an ample amount of time. I have no regrets.
Last year, the day after her 4th birthday Bryce told me she wanted to have her party at the
Inflatable Kingdom. For the last 12 months she never wavered on this idea and so we booked it. I have to say we had a great experience there. The staff was really accommodating and just handled things, to the point where Ben and I could ricochet in the massive bouncy houses and fly down the fire engine slide at warp speed — I mean — supervise.
Group Photo! That’s Brycey, third in from the right.
After all the jumping around we went to the party room where there was Hello Kitty EVERYWHERE!
This cupcake recipe is from the Joy of Baking. I wanted to make something from scratch, something that was moist, dense and tasted like it was made from scratch. It’s really easy and also referred to as a “dump” cake, in that you won’t be hindered or intimidated by method. You just dump everything into the mixer and call it good. This recipe will have many encore performances in our kitchen.
3 c all-purpose flour
2 c sugar
3 tsp baking powder
½ tsp salt
1 c unsalted butter, room temperature cut into cubes
2 lrg eggs, room temperature
4 lrg egg yolks, room temperature
3 tsp vanilla
1 c sour cream or whole plain yogurt
Preheat oven to 350 degrees.
Put all the dry ingredients (flour, sugar, baking powder, salt) into a bowl and mix on low for about 20 seconds. Add all the wet ingredients to the dry ingredients and mix on low-speed until combined. This batter is THICK, so you need to scrape the bowl and remix to make sure you’ve got everything incorporated.
Fill the cupcake papers about ½ – ⅔ full, making sure the batter is evenly distributed. Using an ice cream scoop is a great way to make sure this happens. Bake for 20-25 minutes.
Here’s the video demonstration from the Joy of Baking. If you compare my recipe to hers, you’ll see that I’ve doubled it to make 24 cupcakes instead of 12.
I was short on time to make buttercream frosting so I used store-bought (gasp!) Betty Crocker rich and creamy milk chocolate frosting. The kids and the grown ups loved it.
Have a fantastic day!