Yesterday was my baby girls 2nd Birthday and man, was it bittersweet. It makes me so happy that she is turning two and to see how beautiful and grown she is, but at the same time I can’t believe it’s been two years… it feels like just yesterday that she was 4 weeks old and every day felt like forever. Like she would always be that small. But here we are, two years later, and I never imagined that I would have such a fulfilling happy life with such an amazing family. I just thought I would share the very small, quaint birthday celebration I had for her. It wasn’t anything big. My Husband is deployed and we are in Germany, where as all of our family is in the states, so needless to say, it was just her and I. We made the most of it though- we played outside, took photos, and had cake. She didn’t get any presents on her actually birthday though- we did that while her Father was home. But hey, she’s two, she doesn’t know the difference.
I made little mini cupcakes for her to take to her Krippe (German daycare for 1-3 year olds). They were very successful, returning home to me with an empty plate. I also made a few regular sized cupcakes for me and for her actual birthday photos during our own little celebration at home.
I used my favorite Vanilla Cake recipe. It came out beautiful, moist, and delicious as usual. It’s a white cake recipe, but it’s always my stand-by when people ask for vanilla.
And for the frosting I went a new direction. Usually I always go with a Classic Buttercream. It’s just easiest. Plus, you can depend on most people to like it since it’s the standard choice amongst bakeries. Every once in a while I use a Swiss Meringue Buttercream simply because I love the texture and delicate sweetness. But I haven’t done that in forever. It’s slightly more demanding. For these cupcakes I decided I would try out a cooked frosting. I’ve only done this once before and it was with a chocolate frosting on a recipe from the Baked Explorations book (another great cake recipe). This recipe I found from The Pioneer Womans’ Red Velvet Sheet Cake Recipe, which she acredits to MissyDew over at TastyKitchen.
The cooked frosting calls for you to make a thickened milk/paste mixture and then cream it into some sugar and butter.
The trick though, is to beat it long enough to get rid of the granular-ness from the sugar and to get it cohesive, rather than separated or curdled looking.
The result is a very delicately sweetened, pudding-like frosting. The consistency isn’t so much like pudding as the taste, I think. But that’s how I interpreted it, you may feel like it more resembles whipped cream. Either way, if you enjoy a lightly sweetened frosting that is super creamy, rather than the thick, cloyingly sweet Classic Buttercream, than THIS is your frosting. I promise.
Scarlett certainly liked it!
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
- Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
- Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
- Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.
- It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy- keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved. If it looks separated, you haven’t beaten it enough, keep beating!
adapted from MissyDew