This week, our Monday Beginner's Class spent the morning getting creative by decorating and completing some rather extraordinary cupcakes.
The catering guys were challenged to learn about different icings, finding out which would be best to roll and pipe, in addition to learning numerous piping techniques.
In the process, they discovered foods that could be used in cupcake topping, with different textures and visual appeal, before choosing ingredients to use in creating a unique sweet-treat.
Combined with delicious smells, brightly-coloured icings, sweet tastes and various textures, the class certainly stimulated senses and had the guys eager to participate! Each of our clients surpassed our expectations by creating multiple cupcakes, which were then judged based on Most Creative, Most Inventive, Best Decorated, Best Presented, Best Piped and the top of all categories.
We had the pleasure of supporting one of our clients in this class to achieve her goal of learning the art of cake decorating.
VANILLA CUPCAKE RECIPE
• 3/4 cup butter, softened to room temperature (should be very soft)
• 1-1/4 cups sugar
• 2 large eggs
• 1 Tbsp. vanilla
• 2-1/4 cups unbleached all-purpose flour
• 2-1/2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1 cup milk
1. Preheat oven to 350 degrees F. Grease muffin tin or line with paper cups.
2. With an electric mixer, beat butter until fluffy, 3-4 minutes. Beat in sugar, then eggs and vanilla until smooth.
3. Stop mixer. Dump flour, baking powder and salt on top of vanilla cupcake batter. Turn mixer on low and gradually add milk to the batter. Mix just until the flour is incorporated. Do not over-mix or cupcakes will turn out tough.
4. Use an ice cream scoop to portion cupcake batter into muffin tins. Bake 20-22 minutes until cupcakes are firm to the touch.
5. Let vanilla cupcakes cool 5 minutes in muffin tins. Remove from muffin tins, and let vanilla cupcakes cool completely before frosting