Christa's Shower Part 2: Hydrangea Fairy Cakes

Christa's Shower Part Two

Hydrangea Fairy Cakes

I can't believe Christa's shower was already over a month ago!  Clearly, I've been a little neglectful regarding posting the other two cupcakes I made.  Now that summer classes are over (hurray!) I can get back to the important things in life, like teaching you how to make a cupcake look like a hydrangea and how to make funfetti like a grown-up.
When I emailed Christa to ask what kind of cupcakes she would like at her shower, I loved that one of her responses was funfetti.  I had never had funfetti other than out of the box but that wouldn't do for a fancy pants tea party.  So I did some research and do you know what I found out?  All I needed to do was add some sprinkles to white cake and--POW--funfetti.  


I had also been obsessing about this Hydrangea Cupcake Tutorial that was all over Pinterest.  Christa's wedding colors are purple with hints of green and yellow, so I knew they would look lovely at a purpley tea party.  To further pull in her colors, I chose purple and green sprinkles for the funfetti.


(NOTE:  The reason I call these "fairy cakes" is because that's what the British call cupcakes served at tea parties and that is just freaking awesome.)


Hydrangea Fairy Cakes
(Make 12-15 cupcakes)


Funfetti Cupcakes (Adapted from Magnolia Bakery)
(NOTE: I was excited to find this recipe online.  Their method is much different from how I normally make cupcakes so I had to be really careful to follow the recipe correctly.  They turned out very dense and moist)

1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup self-rising flour
1/2 cup + 2 tbls cups cake flour
1 cups granulated sugar

1/4 cup sprinkles (experiment with different shapes and colors for different looks)

Directions

1. Preheat oven to 350°F degrees.
2. Chop the butter into 1-inch cubes and set aside.
3. Whisk eggs together in a bowl and set aside.
4. Measure and combine milk and vanilla, set aside.
5. In a mixing bowl, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed.
6. With the mixer on low speed add the butter one cube at a time 
7. Add 1/2 of the milk and vanilla mixture.
8. Scrape the bowl and mix on medium speed for 1 minute.
9. Slowly pour eggs and the rest of the milk mixture into the bowl on low speed.
10. Scrape bowl and continue mixing for 1-2 minutes.
11. Gently fold in the sprinkles
12. Fill a lined cupcake tin about 3/4 full.
13. Bake for 23 minutes or until cake tester comes out clean

Hydrangea Frosting (Adapted from Magnolia Bakery)

(NOTE: Click the link in the intro for a detailed tutorial to make these.  Make sure not to add too much liquid to the frosting or it won't hold its shape.  However, if you don't add enough the frosting can end up crumbly and dry and the leaves of the flowers won't separate correctly.)

1/2 cup unsalted butter, room temperature
1/2 tsp vanilla extract
2 cups confectioners’ sugar

Blue and Purple Gel Food Dye (or feel free and get creative...hydrangeas come in all sorts of beautiful colors)

Whole milk

1. Cream the butter in a large mixing bowl. Add the vanilla.
2. Gradually add sugar one cup at a time. Scrape down sides of bowl often. You should have a very stiff frosting.
3. Split the frosting and reserve half in a separate bowl.
4. Add the blue food dye and mix on medium speed until you reach your desired color.  
5. If the frosting appears overly stiff, add a splash of milk to smooth it out.  If it seems too runny, add more sugar
6. Beat on medium speed until smooth and creamy about 2-4 minutes. 
7. Remove your blue frosting and set aside.
8. Add the remainder of your white frosting to your bowl.  Repeat steps 4-6
9. Place your two frostings side by side in a large piping bag with a open star tip attached.
10. Before frosting your cupcakes, squeeze a few dollops off to the side until you get the combination of colors you are looking for.