French Vanilla cupcake time! The recipe called for the basics with just an extra couple of egg yolks and lots of extra vanilla. I found 'french vanilla' extract in the grocery store - which I used instead of regular vanilla extract and vanilla bean since I couldn't find that in the grocery store. I tried the batter before cooking it and boy did it taste delicious! It gave funfetti batter a run for its money. And if anyone knows how important funfetti is to this family they know how bold of a statement that is!
I cooked the cupcakes for about 10 mins and then took them out and tested them and they weren't done yet so I put them back in for another 5 mins. The 15 mins was perfect cooking time but I shouldn't have taken them out and poked them so early....it made some of them sink in the middle. Oh well they still smelled delish! As soon as they came out of the oven we tried one and boy was it good! Just like funfetti but a 'homemade' version.
Will absolutely keep this recipe on hand:
French Vanilla Cake
So as you can see from my first picture I did my best to test my frosting piping skills. The problem is that our class this week was dedicated to decorating cupcakes so it was premature of me to try it before class. Clearly I needed a class on this since they didn't come out very professional looking :)
Class time!
Time for class number 3 - decorating cupcakes and flowers. We learned a few different types of flowers and also how to do leaves. Flowers are hard to do! You certainly have to have the right technique for flowers so practice will absolutely make perfect. We had to bring naked cupcakes and a few different icing colors. First we began by practicing - we learned flowers that looked like stars and ones called button flowers...those were wierd. Below are a few examples of my creations from the night. I need practice! Next week we have to bring a cake all iced and ready to go - we're learning writing and roses!
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