Happy Sunday Everyone!

Cupcakes are the perfect treat for a birthday party, who doesn't like a cake in a little cup with frosting and sprinkles on top. This a perfect dessert to bring along with you if you have a birthday party to attend.  It was made even memorable when it is homemade and baked from your kitchen. 

Thank you,Joy the Baker, for the inspiration. I like the  Idea of baking  your own cake and with it show gratitude to everyone in your life. With my own 36th  birthday coming up this week I baked these delicious cupcakes to thank you to you all for all the support I receive daily for my blog. Also a special happy birthday to any of my followers who shares January with me as our birthday month.

Cupcake flavors and decorating can be tailored to whomever you are giving them to or in this case to your own personal style.  This includes favorite characters, superheroes, princesses, animals, cartoons, purses, sports, hobbies or just plain sprinkles to make them special. 

For me, my favorite cake and simple vanilla infused Orange flower water flavor frosting, and some sprinkles make me most happy. Generally cupcakes are light and fluffy but this is a pound cake, so it is more dense and firm. This pound cake recipe is from my favorite author:  Rose Levy Beranbaum ( The Cake Bible ). I added the  Orange flower water flavor to make it fragrant and with a  smooth taste. 

I hope you enjoy not only the look of the cupcakes but also just how delicious they are.

• Note for the recipe: 
• This recipe is a small batch and makes about 10 cupcakes. 
•  Let the cupcakes stay in the baking pan until they have cooled completely to prevent the paper peeling out from the side. You don’t want this to happen. 
• For the frosting: You can also use whole milk, almond milk, heavy cream ( adds a creamy texture) or rice milk.
• Brush the vanilla simple syrup on the when the cupcakes when they are hot preferably as soon as you remove it from the oven.
• Orange flower water: If you can't find it in your grocery you can use ½ teaspoon pure vanilla extract instead. 
• Cut the butter in cubes beforehand as it will be easier to combine this way.
• Color option: Gel-color creates the brightest  color. I made two colors for this batch, so I scooped half of the buttercream out, and then I added gel color on the other half. This way you save time and don't have to make another batch for a different color. 
• For the original recipe:

           -  Required for 8 inches by 4-inch by 2 ½-inch loaf pan which takes 55-65 minutes. 


Thank you for stopping by and reading :) 
Hope you all have a wonderful Birthday 

Natty

Pound Cake Recipe
Author: nattaya Worrakitpoonpol
Adapted From The Cake Bible: Rose Levy Beranbaum
YIELD 10 Cupcakes
PREP TIME:  13 MINS
BAKE TIME:   23-24 MINS
TOTAL TIME:  37 MINS

Ingredients

3 tablespoons soy milk, room temperature
1 teaspoon vanilla
1 teaspoon Orange flower water( substitution option *)
3 large eggs , room temperature
1 ½ cups cake flour, sifted
¾ cup sugar
¾ baking powder
¼ teaspoon kosher salt
13 tablespoons unsalted butter, room temperature
Simple syrup recipe 
Butter Cream Frosting Recipe

Simple syrup recipe 
PREP TIME:  1 MINS
BAKE TIME:   1-2 MINS
TOTAL TIME:  3 MINS

Ingredients

2 tablespoons sugar
¼ cup water 
½ teaspoon pure vanilla extract
½ teaspoon Orange flower water

Butter Cream Frosting Recipe
PREP TIME:  2 MINS
BAKE TIME:   3 MINS
TOTAL TIME:  5 MINS

3 cups powdered sugar
2 sticks unsalted butter, room temperature
2 teaspoons Orange flower water
1 teaspoon pure vanilla extract
2 tablespoons soy milk




Directions

• Preheat the oven to 350 degrees  Fahrenheit  
• In a large bowl combine the sifted dry ingredients together. Transfer to the large mixing bowl with paddle attachment. 
• In a small bowl combine the wet ingredients, mixed well and set aside. 
• In a large mixing bowl mix the dry ingredients on low speed for 30 seconds, Add the butter ( see the note* ) and the half of egg mixture. Keep the mixer running until it becomes moistened or for about 45 seconds. 
• Increase to medium speed, let it beat for about 1 minute  to develop the cake’s structure.
• Turn off the mixer, scrape down the sides. Gently add the remaining egg in 2 batches, beat each addition for about 20 seconds. Turn off the mixer and scrape down the sides. 
• Gather the batter into the prepared cupcake pan lined with paper liners.  Bake for about 22-24 minutes or until toothpick come out clean. 
• While the cupcakes are in the oven, start making the simple syrup and Butter Cream Frosting. In a small pot over low-medium heat, bring sugar and water to boil. Take the pot out of the stove, stir until it dissolved. Add Orange flower water and pure vanilla extract set on aside. 
• For the buttercream frosting. In the mixing bowl fitted with paddle attachment beat butter on medium speed until it is light and fluffy in about 2 minutes. Gradually add confectioners' sugar one tablespoon at a time. Make sure every 1 minute to stop the mixer and scrape down the mixture. Repeat until the confectioners' sugar is all added to the mixture. Add the wet ingredients, gradually pour it over the mixture on low speed for 5 seconds then higher to medium speed until smooth and fluffy. You can Add the color for this last step then continue beating for about 5-10 second or until it combine. ( Color option see the note*)
• After removing the cupcakes from the oven, immediately brush cupcakes over with simple syrup. Let the cupcakes cool for more than 10 minutes. 
• Decorate the cupcakes to your style!!!!!!