Some cupcakes I made the other day in mint green, light yellow, peach, sky blue and pastel violet!

Today I have been baking for a special visit. As it is the first time this guest is going to try my cupcakes (and of course I want to impress!), I decided to use a classic recipe that I know always works. It is a classic vanilla cupcake recipe that I’ve adapted from the Magnolia Bakery Cookbook and it’s delicious (see recipe below)! The frosting I used for the cupcakes is from the same recipe that I published here earlier of the raspberry cupcakes with cream cheese (just make sure you make it thick enough if you’re going to do rose piping) . If you wonder how to pipe a rose like I did, see this tutorial.

Muffinella’s Rose Cupcakes (makes about 12 cupcakes)

• 1 ¼ cup flour
• 1 teaspoon baking powder
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

Preheat the oven to 180 degrees. Line a 12-cup muffin tin with cupcake papers. In a small bowl, combine the dry ingredients and set aside. In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for about 20 minutes.

Some of my latest bakings

I love cute deer stuff almost as much as I love cupcakes. There’s something about this forest animal that captivates me, not to mention the Walt Disney Picture’s 1942 animated film classic, “Bambi”. Whenever I get hold of a bambi/deer themed fabric, book or picture I want to use it in my creations, even in baking. So…this time, deer Bambi is standing on whipped cream cheese! I have a lovely illustrated book about Bambi that I used in these photos and that got inspired by when I was drawing. Have a deer weekend!