Birthday Cupcakes
A lot of my baking started with cupcakes, specifically birthday cupcakes. Who doesn’t like a cupcake?!!?! You can also make so many different variations, but it’s always great to have a simple version in your back pocket. I discovered stabilized whipped cream not too long ago and it makes for a really great frosting that requires minimal effort and looks great. And honestly, 60% of perfect cupcakes is having a stash of really cute cupcake wrappers!
Ingredients
one box of your favorite cupcake mix, or from scratch
1 cup heavy whipping cream, cold
1 1/2 tsp unflavored gelatin (I use Knox Gelatin, found in the supermarket near the Jell-O)
1 Tbsp water
2 Tbsp powdered sugar
Directions
Make cupcakes according to package, or your favorite homemade recipe
Chill mixing bowl and whisk attachment for 10-30 minutes. This makes sure that the whipped cream stays cold
While your baking equipment is chilling, put water into a microwave safe bowl. Sprinkle the gelatin on top of the water, let sit for a few minutes to allow the gelatin to bloom.
Whisk the gelatin and water gently and then microwave for 10-15 seconds. Stir until gelatin has dissolved into the water. It should make a runny paste-like consistency.
Whisk the heavy whipping cream, either with a stand mixer or hand mixer. Sprinkle in powdered sugar, then the gelatin. Continue to whisk the mixture until it is firm, but smooth.
Make sure the cupcakes are completely cooled, don’t want to melt the whipped cream!
To pipe, I mostly use my Wilton #1B piping tip, I think it gives the best rolls and curls with frosting. Set up your piping bag and tip, place the whipped cream in and give each cupcake a big dollop of whipped cream! Use some sprinkles for color or just leave plain!
Stabilized whipped cream holds up much longer and better than regular whipped cream due to the gelatin, think of a Jell-O mold and how well those hold up! However, keep in mind that even stabilized whipped cream will start to melt on a hot day very quickly, so keep refrigerated.
