My student teacher’s last day is tomorrow! At my school, the cooperating teacher usually brings a cake in to celebrate this occasion. However, each of my classes want to have a goodbye, congrats & good luck party… so the last day, Miss N will be over sugared. I decided that during the grade-level meeting yesterday, I’d surprise her with some yummy cupcakes.
I wasn’t sure what flavor cake she would like, so I decided to make lemon chiffon cake with two different frostings; an almond buttercream and a whipped chocolate frosting. I piped on a thick layer of frosting and garnished them with lemon zest.
Almond Buttercream Frosting Ingredients:
1 c. unsalted butter (softened), 2 Tbsp. heavy whipping cream, 1 Tbsp. almond extract, 1/2 tsp. vanilla extract, 2 1/2 c. confectioner’s sugar (10X)
Almond Buttercream Frosting Directions:
Sift sugar before measuring. At a low-speed blend extracts and butter. Add heavy cream. Slowly add sugar, 1/2 c. at a time.
Achieving the perfect buttercream is different depending on the outcome you desire. Adding more or less sugar will not only affect its sweetness, but also the stiffness of the frosting. I like to pipe frosting on cupcakes and spread it on cakes.
Whipped Chocolate Frosting Ingredients:
2 c. heavy cream, 1 tsp. vanilla extract, 1/4 c. sugar, 1/4 c. cocoa powder
Whipped Chocolate Frosting Directions:
Chill metal bowl and beaters in freezer for about an hour. Whip all heavy cream on low-speed, add in vanilla, sugar and cocoa. Turn mixer to medium speed and whip cream until desired texture is achieved. Add more sugar and cocoa to taste.
Other toppings I like for lemon chiffon cupcakes: lemon curd, whipped raspberry topping, or blackberry whipped topping. Garnish with lemon zest, raspberries, blackberries or chocolate curls.
The cupcakes were a big hit and Miss N had one of each.
What has sweetened your life recently?