Happy first official day of Summer! I am so happy that we’ve finally fully shaken off the shackles of winter and the cold rains of Spring- Now is the time for beaches, frozen margaritas and flip flops!
It also means I’m getting into crunch time for the wedding planning (112 days to go, who’s counting?). The big decisions have all been made, but there’s still so much to do- if you’ve spent any time looking at wedding blogs or wedding photographer portfolios, it’s all about the details. Never before have I so thoughtfully considered what color napkins are appropriate, what good cardstock should feel and look like, or if it’s worth it to get these ridiculous yellow straws for the reception (no but seriously, I feel like these might be awesome? Maybe?)
But before I get all wedding-y again on everyone, let’s talk about these cupcakes.
The folks at Coursehorse were generous enough to reach out to me and offer an awesome experience for my Meetup group, Food Bloggers in NYC. First off, if you are a food blogger in the area, I encourage you to join! We’ve got a LOT of exciting things coming up soon- and have already had a lot of fun events already.
Our last meetup on Wednesday was no exception. As mentioned, Coursehorse invited us to an amazing bloggers-only event- a cupcake class at the famous Butter Lane bakery in the East Village! People in the group jumped at the opportunity, and who wouldn’t? Tons of cupcakes, lessons on technique, and lots of interesting people- talk about a recipe (ha, ha) for success.
Olivia was our wonderful instructor from Butter Lane- she was extremely patient while she explained the importance of not over mixing your batter, the proper technique for frosting a cupcake the Butter Lane way (tap, tap, turn!) and how to make delicious custom frostings with just a few special add-ins to their staple flavors (chocolate, vanilla, and cream cheese). In total, we made 3 different kinds of cake (chocolate, vanilla, and banana), and 6 different frostings (in addition to the first 3, we also made raspberry, chocolate peanut butter, and cinnamon).
In return, we thanked her by tediously over documenting every single second of this awesome class with our D-SLRs and iPhones, using Instagram, Vine, Twitter, and Facebook, and of course our blog posts… whoops! That’s what you get when you invite a dozen food bloggers anywhere!
Here is the authentic Butter Lane recipe for my favorite combination- their delicious banana cupcakes with cinnamon cream cheese frosting. The banana cake was so light and fluffy, and not dense at all. That comes from mixing everything on looow speed until just combined- a very important tip I picked up!
- ½ lb butter
- 2½ cups granulated sugar
- 3 eggs
- splash of vanilla extract
- 1½ cups buttermilk
- 1½ tsp baking soda
- pinch of salt
- 3 cups cake flour
- 2 cups pureed bananas
- ½ lb butter
- 1 lb cream cheese
- 8 cups confectioner’s sugar
- splash of vanilla extract
- 2 tbsp ground cinnamon
- Make the cupcakes: Preheat oven to 300°F. Combine butter and sugar in a mixing bowl. Mix until sugar and butter forms a cream. Crack eggs into a separate bowl, and add vanilla extract, then add eggs to the mixing bowl. Mix on medium speed until mixture becomes light and fluffy. Combine baking powder, baking soda and salt with flour. Add half the flour mixture, followed by buttermilk, then add the rest of the flour mixture. Mix until combined, but be careful not to over mix. On a low speed, mix in banana puree. Mix for one minute, then remove from mixer and finish mixing by hand. Scoop cupcakes and bake for 23 minutes.
- Make the frosting: Combine butter and cream cheese in mixing bowl and mix on a medium speed for 5 minutes. While mixing at low speed, add sugar. Once combined, add a splash of vanilla extract and mix on medium speed for 3 minutes or until smooth and fully combined. Add cinnamon and mix again to combine.
- Frost fully cooled cupcakes and enjoy!
Recipe from Butter Lane.
An immense thank you to CourseHorse and Butter Lane for hosting our Meetup! By far our most tasty one yet!
Happy Friday and as always, Happy Eating