"Oh cool, it's my birthday? Yay!"
"Guess I can really party tonight!"
"No way, already? I thought I just had one."
"Looks like I forgot again this year."
"Who has time for this crap? Because I certainly don't."
"I'm sooooo old now...."
I don't know about you, but when I was a kid, everyone liked it when it was their birthday. No one threw sad faces or moped around or threw up their hands and complained. No, they simply wore their pretty clothes, received all well wishes and presents, and smushed cake into their faces. It seems to me the older we get, the more we all like to hate growing up. And sure, it's understandable. To an extent. But I think some people take it a tad too far. They really should just take a shot or something, relax, and enjoy their special day.
Me, personally? I love it when it's my birthday.
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| Pusheen likes her b-day too. |
When I was a kid, my mom wasn't always around much. She'd work and work and get back so late that literally days passed when I didn't see her. Except on my birthday. On my birthday, both my parents would take the day off and we would spend the day together, somewhere, doing something fun. Some years we went to Disneyland (or any theme park in SoCal). Some years we went to the beach. Some years we just stayed home, opened presents, and had cake. But we were always together and that's what I loved so much about it.
Except last year, the first year I wasn't home on my birthday. I know I probably should grow up a bit more and not rely on my parents for so much, but the truth is, my family means everything to me and it hurts a lot when I'm not home with them. Especially on my special day.
Luckily last year, my lab-friends made up for it and we had a fun lunch during the week to celebrate. I even made Perfect Vanilla Cupcakes to share with everyone. But it really wasn't enough.
So what did I do? It's kind of sad now that I look back on it, but the night before, I stayed up extra late to make myself a beautiful birthday cake, just so the next day, I could celebrate with my parents via Skype, with candles and everything. And you know what, it was exactly what I needed to help cure me of my "birthday depression." Plus I got extra cake out of it.
(In hindsight, the cake might have been a little excessive. It was a 10" chiffon cake, decorated with whipped cream and strawberries, way too huge to eat all myself)
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| Aw, thanks Pusheen! |
So in conclusion, what did I learn from Birthday 2012? I learned to just be grateful. For family, for friends, and for cake. Never forget cake.
Especially these Perfect Vanilla Cupcakes. I know it's not the cake I made on my actual birthday but I'm saving that post for another day, when I find a better recipe. These cupcakes, on the other hand, are awesome, perfect, and need nothing more other than tons of plump vanilla beans and a dose of good frosting. I'll explain my quibble with frosting for another day but I suggest using something other than American buttercream (it turns crusty pretty fast and I hate crusty frosting), maybe Swiss Meringue perhaps? I have never made Swiss Meringue Buttercream before but it seems from the research that its the preferred buttercream of most bakers nowadays. So try that.
(And if you don't have vanilla beans, it's okay. I didn't use them either. Substitute with 1-2 Tbsp good vanilla extract)
Here's the recipe, which has been tested millions of times by bloggers all over the web, originally posted on the cupcake project:
Perfect Vanilla Cupcakes
INGREDIENTS
1 cup (225 grams) granulated sugar
1 vanilla bean - substitute with 1-2 Tbsp vanilla extract. I used 2 Tbsp.
1 3/4 cups (175 grams) cake flour, not self-rising
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (57 grams) unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup (75 grams) full-fat sour cream
1/4 cup canola oil or vegetable oil (60 ml)
1 tablespoon pure (not imitation) vanilla extract
2/3 cup (160 ml) whole milk
1 vanilla bean - substitute with 1-2 Tbsp vanilla extract. I used 2 Tbsp.
1 3/4 cups (175 grams) cake flour, not self-rising
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (57 grams) unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup (75 grams) full-fat sour cream
1/4 cup canola oil or vegetable oil (60 ml)
1 tablespoon pure (not imitation) vanilla extract
2/3 cup (160 ml) whole milk
DIRECTIONS
1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.) Skip if using vanilla extract
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside. Skip if using vanilla extract
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add thevanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. It's okay, you're fine. It's supposed to be liquidy.
10. Fill cupcake liners just over 1/2 full. More like 2/3 maybe? Best thing to do is test one.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.
2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.) Skip if using vanilla extract
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside. Skip if using vanilla extract
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the
6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. It's okay, you're fine. It's supposed to be liquidy.
10. Fill cupcake liners just over 1/2 full. More like 2/3 maybe? Best thing to do is test one.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.
Here's a buttercream frosting recipe I would try, although I have no guarantees about how it will turn out. However, I have complete faith in all of Brown Eyed Baker's recipes, they are all just fantastic.
Posted from Brown Eyed Baker:
Vanilla Swiss Meringue Buttercream
INGREDIENTS
4 egg whites - you can save the yolks for pastry cream or something
1 1/2 cups butter - yikes, that's 3 sticks
1 1/4 cups granulated sugar
1 Tbsp vanilla
DIRECTIONS
1. Combine the egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. A hand mixer works fine too.
3. Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrap down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Beat in the vanilla and keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. A hand mixer works fine too.
3. Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrap down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Beat in the vanilla and keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
So there you have it, magical vanilla cupcakes for your next birthday! Hope you guys enjoyed and remember, if you guys don't know what birthday presents to get for people, bring them wine and cake. They won't complain, I promise (unless they have some aversion to wine or cake).
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| Pretty! |
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