White Velvet Butter Cupcakes and Baby Booties
Remember a few months ago, I celebrated our friends’ baby news with these apple streusel cupcakes? Well, we recently celebrated the arrival of baby H! Just before he arrived though, us girls had to have a baby shower to pamper the lovely mum-to-be. I’m proud to say that I guessed the baby’s due date most accurately, though we all thought I would be the furthest away!
I wanted to make some cupcakes for the baby shower, and I knew in my head exactly what I wanted them to look like. I had this recipe for white velvet cupcakes that I had wanted to try for a long time, and I wanted to top off the cupcakes with mini baby booties made with fondant icing. As I trawled the internet, I was not surprised to find that Lorraine had a tutorial for baby booties- exactly what I had been hoping for!
I am also aware of the gender stereotyping, but I SO wanted a blue and white theme, though if baby H grows up preferring purple and glitter, even better! All of baby H‘s aunties loved the cupcakes, and I’m sure he had a little taste himself, before joining us out in the world. Baby H is absolutely gorgeous, and he is just over a month old now. Soy and I look forward to spoiling him and his proud parents with more yummies from our kitchen!
White Velvet Butter Cupcakes
adapted from here
4 liquid oz. (118ml) of egg whites (I’ve found that 3 large eggs cover it, but you might need a 4th depending on your egg)
1 cup milk (1/4 cup for now and 3/4 cups for later)
2 1/4 tsp. Vanilla extract
3 cups sifted flour
1 cup sugar
1 tbsp. + 1 tsp. of baking powder
1/2 tsp. salt
170g (12 tbsp. Or 1.5 sticks) unsalted butter softened
Preheat oven to 180°C (350°F) and fill cupcake trays with cupcake wrappers. In a medium bowl, combine egg whites, vanilla and 1/4 cup milk.
In a large mixing bowl, combine flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened.
Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.
Pour the batter into cupcake wrappers. Try to fill each wrapper with an equal amount of batter. Bake cupcakes for 15-20 minutes. Do the toothpick test for “done-ness”. Let cupcakes cool completely before frosting.
Vanilla Buttercream Frosting:
2 ½ to 3 cups icing sugar
1 cup (2 sticks) butter softened
4 to 5 tbsp. fresh cream
1/2 tbsp vanilla extract
In a mixer with the whisk attachment, mix together the butter and 1 cup of icing sugar and 2 tbsp. cream. Mix on med until mixture is blended and light. Add another cup of icing sugar and another tbsp of cream. Mix again until ingredients are combined and frosting is fluffy. On the last round, add 1/2 c. Icing sugar and 2 tsp. vanilla. Mix again on med/high until frosting is light and fluffy.