“The most beautiful necklace a mother can wear is not gold or gems, but her child’s arms around her neck”- Anonymous
This post has been long overdue as the best thing I have created so far turned a magical 4 this year on the 10th of March. It’s been 2 academic years since he started school, playschool to be precise at 2 1/2 years old and I’m still getting used to the silence at home when he is in school for a few hours.
And my heart still skips a beat and leaps with joy when I hear those magical words “amma (mother)” from my precious little one after a short absence of a few hours. My day begins with showering him with kisses, waking him up and getting him ready to school and usually ends with showering him kisses, getting him dressed for the night and putting him to bed. Seemingly mundane tasks, day after day, but ones that give me contentment that none other engagement could give.
What has changed in these four years is the level of reciprocity in our relationship. Life gets more exciting as he discovers and learns new things, makes new friends and the way he communicates with me!
The poems he sings for me (am not kidding!!!), the cards he makes, the words he utters are all safely locked up and stored for posterity in my heart knowing well that when life gets drab or monotonous or sad, these are the things that would brighten and colour my life again.
Not being a night person, only a project as exciting as this or something filled with love as making these cupcakes could keep me awake, longer and way past my bed time, until I was done with icing 120 cupcakes by 3 am in the morning. So we had a mickey mouse themed birthday party as chosen by the birthday boy himself for which I made mini chocolate cupcakes with decorative icing.
And these different shapes of cookies, also chosen by the birthday baby.
With a lot of food, fun, games and his friends in attendance, all had a good time!
These vanilla cupcakes were made by me to be taken to school on his star birthday (birthday based on the hindu calendar) where I was welcomed by a loud cheering from excited 4 year olds when they cast their sight upon them.
And they were gone in minutes!
These tiny cupcakes are great for little ones or even for adult parties if you want to serve bite sized pieces. Ofcourse there is always the option of doing the regular sized ones as well.
The cup cakes were soft with a melt in the mouth texture coupled with a lovely taste and the soft, creamy, buttery and chocolatey icing provided the perfect foil for these cutie pies.
And I came back home a satisfied mother!
Eggless Vanilla Cupcakes With Chocolate Buttercream Icing Recipe
This is a large batch/quantity recipe. Halve the recipe for a smaller crowd. You can mix in edible colours of your choice by skipping the cocoa and making a vanilla buttercream instead of a chocolate buttercream.
For the Cake
340 gm (2 1/2 cups) plain flour
130 gm (1/2 cup + 4 tbsp) cornstarch or cornflour
2 tsp baking powder
1 tsp baking soda
500 ml (2 cups) milk + 2 tbsp vinegar
440 gm (2 cup) granulated sugar*
250 ml (1 cup) vegetable oil (preferably rice bran)
2 tsp vanilla extract
2 tbsp water
Line a 12 numbered cupcake or muffin pan with cupcake liners.
In a bowl assemble all the dry ingredients the plain flour, corn starch, baking powder and soda together and sieve together once.
Pre heat the oven to 175 C/350 F.
In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the granulated sugar and oil and blend with a blender until the sugar dissolves. Stir in the vanilla extract.
Now put in the sieved dry ingredients into the liquid ingredients, add the additonal 2 tbsp water and blend with a blender until well mixed about 3 to 4 minutes.
With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and bake for about 20 minutes for regular cupcakes and 10 minutes for mini cupcakes.
For the Chocolate Buttercream Icing
200 gm (1 cup) butter (I used salted butter)
455 gm (3 to 3 1/2 cups) icing, powdered or confectioners sugar
100 gm (1/2 cup) cocoa powder
2 tsp vanilla extract or 1 tsp vanilla extract + 1 tsp almond extract or 1 tsp vanilla extract + 1 tsp orange extract
2 tbsp cream
2 tbsp milk
4 tbsp milk
In a stand mixer with the paddle attachment or in a food processor or in a large bowl using a hand beater or a wire whisk, cream the butter and stir in the confectioners/powdered sugar and cocoa, mix on low speed and cream again until soft and creamy.
Stir in the vanilla extract or other flavouring of choice and beat again for a couple of minutes.
This is a flexible recipe and if your icing is stiff add a little more milk, a tablespoon at a time and if your icing is thin, stir in more powdered sugar.
Spread the icing over the cakes with a spoon or with an icing bag (cut a tiny hole in it). Or put the icing in a bag and fitted with a star or other nozzle of your choice, pipe designs.
Decorate with sprinkles or other cake decorations of your choice.
- Using granulated sugar increases the weight of the sugar and so if you decide to use castor or powder sugar then icrease the quanity by 1/2 cup.
Makes 24 cupcakes or 48 or more mini cupcakes based on the size of the cupcake liners.
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