Friday, March 26, 2010

Vanilla cupcakes with mascarpone frosting and Barbie


The other week Z turned 5, and her wish was for a princess cake to top last year's cake:


Last year's cake was a gluten-filled cake, it was actually my last meal before going gluten-free. I made the cake from scratch, it was a pound cake and delicious! Z's friend's still talk about it.

Now, I don't have doubts that we could have recreated this gluten-free, but we felt like doing something different this year, and for lack of time to test a cake before the big day, I decided to break down and use Betty Crocker. It is nice that at least we have that to fall back on with reliable results, though I always feel a little dirty when I don't make something from scratch.

So, I cheated with the Betty C, but I redeemed myself with the frosting. So yummy and so simple, I could have just eaten the bowlful all to myself while watching Bridget Jones.

This year's creation:



Z was extremely pleased, and it was actually a lot easier than last year's cake, without having to do the fondant dress.

For the cake, I used two Betty Crocker mixes and made two dozen cupcakes. Instead of water, I added buttermilk to the mix. Buttermilk is one of my favorite ingredients and always have it on hand.

For the frosting, it was super simple and luxurious tasting:

1 16-oz. container of mascarpone (I use BelGioioso - all of their cheeses are gluten-free!)
1/2 cup sugar
1 teaspoon vanilla

Combine all the above ingredients with a rubber scraper or hand-mixer until well blended and smooth. Chill for an hour or so. Using a cake spatula, top each cupcake with the frosting, and top with your favorite gluten-free sparkles, I used Cake Mate pink crystals.

Bon anniversaire Z!!

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