To make royal icing booties, start with royal icing mix (from Michael's or a cake decorating store), or make your own using pasteurized egg whites.
Royal Icing
3 large pasteurized egg whites
3-3/4 cups sifted powdered sugar + 1/4 cup, divided
1/2 teaspoon cream of tartar
1/2 teaspoon flavoring of choice (vanilla, etc)
Reserve 1/4 cup sugar and mix together all other ingredients. Beat for 7-10 minutes until the icing holds a strong peak. Add more powdered sugar if necessary. Beat in color of choice ( I use a toothpick to add color so I have control and don't add too much). Keep the frosting covered with a damp cloth to keep it from drying out.
Prepare a pastry bag with a coupler and a #12 round tip (the coupler allows you to change tips without emptying the bag).
If you want to, you can mark a piece of partchment paper with rounds so that you have a bit of guidance in how big to make the bookies. Always mark on one side, turn the paper over and then pipe on the backside so that you don't contaminate the frosting with the marker. Hold the bag at a 45-degree angle and pipe from the toe towards the heel, releasing the pressure as you get to the heel.
For the heel you can either hold the bag straight up-and-down- or you can angle the bag slightly towards the toe and then pipe upwards. Dip a dowel in powdered sugar and then press into the top of the bootie. Don't worry about excess powdered sugar - when the booties are dry you can brush away the excess with a small paint brush (food-safe).
Switch to a #2 tip and pipe 'lace' at the top of the bootie (you'll have to experiment with this to see what looks good - I sort of made loops while raising the tip up). These booties are quite small, so it is hard to add a bow to the front. Instead, I made laces at the front of the bootie using the #2 tip. I used the same color, but you could do contrasting color if you like.
Don't put the booties on the cupcakes until just before serving, as the royal icing could get soft when exposed to the buttercream. These cupcakes are very small, so you might want to just use one on each (the opening photo has chocolate cupcakes with 2 booties and the vanilla with just one, for comparison).
For the Cupcakes
Before offering the recipes, I wanted to tell you about the new muffin pan that I just bought at Sur La Table. It makes 24 mini-muffins, but the best part is that the cups are shallower and wider than regular mini-muffin tins. The result is that the paper liners go in easier with no pleating and they come out of the pan much easier too.
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| Old style pan on left |
I'd never actually made vanilla cupcakes, always opting for chocolate, but I had a baby shower to do and the mom-to-be didn't like chocolate, so it provided a good opportunity for me to work on my vanilla baking. I started with my all around sheetcake recipe from my book, cutting it down to the appropriate size, but the results were not really what I wanted - they were too sweet, two vanilla tasting and the texture wasn't quite right for a piece of cake that gets eaten out of hand. Fortunately, the fix was easy and I didn't have to rebake them more than once. I simply cut down on the sugar and vanilla and added more milk.
Vanilla Cupcakes
187 grams all-purpose flour -- measured by fluffing, scooping and leveling
1 -1/2 teaspoons baking powder
1/4 teaspoon salt
5 ounces unsalted butter
1 cups sugar
1 -1 /2 teaspoon vanilla
2 large eggs
1 tablespoon oil
3/4 cup whole milk
Preheat the oven to 350 degrees F. with a rack in the lower third of the oven (use a hotter oven if you want cupcakes that crest higher). Place baking cups in each muffin space.
Whisk together the flour, baking powder and salt.
Place the butter and sugar into a large mixer bowl, and beat for a full 5-7 minutes until fluffy. Beat in the vanilla. Beat in the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the bowl and then beat for a minute to blend everything. Beat in the oil.
By hand, stir in 1/3 of the flour mixture into the batter. Stir in 1/2 of the milk. Repeat until all of the flour and milk has been added. The batter will be very thick, as you'll see in the photo.
Spoon a heaping teaspoonful of batter into each mini-cup or a heaping tablespoon full into each full-size muffin cup. The cups should be about 3/4 full.
Bake for 8-12 minutes for minis (6-8 if using a hotter oven), 15-18 for full size cupcakes - until a tester inserted into the middle of the cake comes out absolutely clean. Let the cupcakes cool for a few minutes and then take them out of the pan and set on a cooling rack until completely cool. Rinse the hot pan in warm water and then cool water. Repeat the process with the remaining batter.
You can see that the muffins didn't crest very much, despite the fact that the cups were well-filled. If you bake them in a hotter oven, they should crest more. Try 375 degrees - but just watch carefully that they don't overcook. Makes about 36 mini muffins. I didn't make larger muffins, but I'm guessing that it would bake 12-15 of the larger muffins.
Blackberry Buttercream
Blackberry Buttercream is more on the more purple side of pink, which worked for me, since the colors of the event were pink and purple. Blackberries are so much easier to sieve than raspberries, that I was thrilled that the color would work for this party. I opted to do my Easy Meringue Buttercream rather than Simple Buttercream (uses Marshallow Fluff instead of egg whites) because I wasn't sure if the simple version would handle all of the blackberry puree, but you might want to give it a try, since it is so much easier to make ( see Filled Chocolate Cupcakes Revised), and since this version had problems with the puree as well (details follow).
10-12 ounces frozen blackberries, defrosted as per below instructions
2-4 tablespoons cassis liqueur, optional
180 grams (6 large) pasteurized egg whites (I used Organic Valley egg whites - in a carton)
2 tablespoons water
1-1/2 cups superfine sugar (or you can buzz regular sugar in a coffee grinder)
4 sticks (21 ounces) unsalted butter
1/2 teaspoon vanilla
1/2 cup blackberry puree (see below)
1/2 cup powdered sugar
For the blackberry puree:
Defrost the frozen blackberries, retaining all of the juice. Boil the juice until it is reduced by half (you can add some cassis liqueur to this, before or after boiling, depending on whether you want to get rid of the alcohol or not). Run the blackberries through a food mill and add this puree to the reduced juice. Sieve the mixture through a medium strainer to get rid of all seeds (blackberry seeds are pretty large, so a medium strainer works). You should have about 1/2 cup blackberry puree. Do not add it to the buttercream until it is at room temperature.
For the buttercream:
Remove the butter from the refrigerator and cut it into tablespoon-size lumps so it can soften while you prepare the eggs.
Boil 2 inches of water in a pot into which your metal mixer bowl will fit. Place the egg whites into the clean, grease-free mixer bowl. Whisk in the water and sugar.
Place the bowl over the simmering water, and whisk –stir constantly until the mixture reaches 120-130 degrees, about 1-3 minutes (very warm to the touch, if you don't have a instant-read thermometer). The mixture will be very warm, and the sugar granules should have dissolved. Remove the bowl from over the water. If you see any un-dissolved sugar crystals in the bowl, wipe these off with a paper towel.
Beat the egg white mixture , increasing the speed to medium-high to high speed , as quickly as possible without having the egg whites splash out of the bowl. Beat until the mixture looks like thick shaving cream, and the egg whites and bowl are cool - about 20 minutes.
This is easiest done with a standing mixer using a balloon whisk. To hasten the process, wet a towel and place a few cupfuls of ice chips into it. Wrap it up and place this under the bowl so that it in constant contact with the bowl.
By now the butter should be at cool room temperature. If you press down on it with your thumb, it should yield readily, but should not be soft and melty. If too soft, refrigerate it just for a few minutes to firm it back up. Place the butter into a large mixing bowl, and beat until creamy. On low, beat in 1/3 of the whites. Repeat with the remaining whites, 2 more times. When all of the whites have been added, increase the beater speed to medium-high, and beat until the mixture curdles,
and then smoothes out into thick and creamy frosting, about 10-15 minutes.
![[wedding cake info 031[2].jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWEUiDS7XIbyJC0HT9_wAhVun-oUfNfodZqbQ8KipfYLdpQ3aqimOzNb1p_WXT918XbORB2LTIer4oEK8eJR6N8Bqw5rAKY1zy-mjvJPZ58QpRyjCuEOvQxPXzIFV7Gc94Q07NzWilgU/s320/wedding+cake+info+031%5B2%5D.jpg)
Beat in the blackberry puree, about 2 tablespoons at a time, beating after each addition until the buttercream is smooth again. Beat in the powdered sugar, 1/4 cup at a time. Adjust the flavor/sweetness by adding more cassis liqueur or more powdered sugar, to taste. Normally, buttercream can be frozen, but with this frosting, freezing created lots of problems.
For starters, I tried to beat it before it had come to room temperature (a definite no-no with all egg-based buttercreams). Here's what happened:
Now, this has happened before, and when I let the mixture come to room temperature it beat up nicely, but this time that didn't happen. In fact, as it got warmer, it got worse and worse:
Blackberry Buttercream is more on the more purple side of pink, which worked for me, since the colors of the event were pink and purple. Blackberries are so much easier to sieve than raspberries, that I was thrilled that the color would work for this party. I opted to do my Easy Meringue Buttercream rather than Simple Buttercream (uses Marshallow Fluff instead of egg whites) because I wasn't sure if the simple version would handle all of the blackberry puree, but you might want to give it a try, since it is so much easier to make ( see Filled Chocolate Cupcakes Revised), and since this version had problems with the puree as well (details follow).
10-12 ounces frozen blackberries, defrosted as per below instructions
2-4 tablespoons cassis liqueur, optional
180 grams (6 large) pasteurized egg whites (I used Organic Valley egg whites - in a carton)
2 tablespoons water
1-1/2 cups superfine sugar (or you can buzz regular sugar in a coffee grinder)
4 sticks (21 ounces) unsalted butter
1/2 teaspoon vanilla
1/2 cup blackberry puree (see below)
1/2 cup powdered sugar
For the blackberry puree:
Defrost the frozen blackberries, retaining all of the juice. Boil the juice until it is reduced by half (you can add some cassis liqueur to this, before or after boiling, depending on whether you want to get rid of the alcohol or not). Run the blackberries through a food mill and add this puree to the reduced juice. Sieve the mixture through a medium strainer to get rid of all seeds (blackberry seeds are pretty large, so a medium strainer works). You should have about 1/2 cup blackberry puree. Do not add it to the buttercream until it is at room temperature.
For the buttercream:
Remove the butter from the refrigerator and cut it into tablespoon-size lumps so it can soften while you prepare the eggs.
Boil 2 inches of water in a pot into which your metal mixer bowl will fit. Place the egg whites into the clean, grease-free mixer bowl. Whisk in the water and sugar.
Place the bowl over the simmering water, and whisk –stir constantly until the mixture reaches 120-130 degrees, about 1-3 minutes (very warm to the touch, if you don't have a instant-read thermometer). The mixture will be very warm, and the sugar granules should have dissolved. Remove the bowl from over the water. If you see any un-dissolved sugar crystals in the bowl, wipe these off with a paper towel.
Beat the egg white mixture , increasing the speed to medium-high to high speed , as quickly as possible without having the egg whites splash out of the bowl. Beat until the mixture looks like thick shaving cream, and the egg whites and bowl are cool - about 20 minutes.
This is easiest done with a standing mixer using a balloon whisk. To hasten the process, wet a towel and place a few cupfuls of ice chips into it. Wrap it up and place this under the bowl so that it in constant contact with the bowl.
By now the butter should be at cool room temperature. If you press down on it with your thumb, it should yield readily, but should not be soft and melty. If too soft, refrigerate it just for a few minutes to firm it back up. Place the butter into a large mixing bowl, and beat until creamy. On low, beat in 1/3 of the whites. Repeat with the remaining whites, 2 more times. When all of the whites have been added, increase the beater speed to medium-high, and beat until the mixture curdles,
and then smoothes out into thick and creamy frosting, about 10-15 minutes.
Beat in the blackberry puree, about 2 tablespoons at a time, beating after each addition until the buttercream is smooth again. Beat in the powdered sugar, 1/4 cup at a time. Adjust the flavor/sweetness by adding more cassis liqueur or more powdered sugar, to taste. Normally, buttercream can be frozen, but with this frosting, freezing created lots of problems.
For starters, I tried to beat it before it had come to room temperature (a definite no-no with all egg-based buttercreams). Here's what happened:
Now, this has happened before, and when I let the mixture come to room temperature it beat up nicely, but this time that didn't happen. In fact, as it got warmer, it got worse and worse:
It was the day before the shower and I had just spent 12 hours decorating cookies, so needless to say I was in no mood to remake the buttercream. I'm guessing this happened because of the large amount of liquid I had added to the buttercream (1/2 cup of blackberry puree plus some cassis liqueur). There was one last fix that had worked in the past. I softened 1 stick (4 ounces) unsalted butter to cool room temperature. I spooned the buttercream back into the mixer bowl and beat in 1/2 cup powdered sugar. With the mixer on medium speed, I added the butter 1 tablespoon at a time, and lo and behold! The buttercream re-formed.
The only thing left to do, is to pipe the buttercream onto the cupcakes. Refrigerate until 2-3 hours before serving , placing the booties on the cupcakes when you take them out of the refrigerator and the frosting has started to soften.
