Happy Mother's Day!

We went to a picnic today for Mother's Day/Birthdays. Unfortunately it wasn't the nicest day ever but we still had a nice time. I made the cupcakes for the big bash...homemade funfetti (Pillsbury has nothing on me!) frosted with vanilla buttercream. I like buttercream but don't usually LOVE it. I usually have a few bites of cake with frosting and then scrape the rest of it off. I thought this buttercream was super yummy and not quite as sugary as the store bought version. I would definitely make it again. I actually had to make a test cake (Yes, I am a dork!) because some of my cake recipes will sink at this altitude. So I made one recipe earlier in the week and it was good but it wasn't quite what I wanted it to be. I ended up finding this a recipe for a plain white cake and added the sprinkles to make it "funfetti." This recipe is a "high altitude" recipe and it was perfect!
Happy Mother's Day Mom! I love you!

High-Altitude White Cake

(Source: Joy of Cooking)

Preheat the oven to 375 degrees Fahrenheit. Prepare two 8- or 9-inch round cake pans as directed for your altitude.

Whish together thoroughly:

2 1/2 cups sifted cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Beat in a large bowl until foamy:

4 large egg whites

1/4 teaspoon cream of tartar

Gradually add and beat on high speed until soft, slightly droopy peaks form:

1/3 cup sugar

Set aside. Beat in another large bowl (no need to wash beaters) until well blended:

1/2 cup unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon almond or other extract - optional

On low speed, add the flour mixutre in 3 parts, alternating with:

1 1/4 cups milk

in 2 parts, down scraping the bowl after each addition. Beat on high about 30 seconds, until smooth and creamy. Gently fold the white by hand into the batter in 3 additions, until flour is no longer visible. (Then, I added 1/4 cup rainbow sprinkles to make it Funfetti.) Divide the batter between the pans. Bake until a cake tester inserted in the center comes out clean, 25 to 27 minutes. Cool in the pans on a rack for 10 to 15 minutes, then invert the cake and remove the paper liners, if using. Let cool completely.

Easy Vanilla Buttercream

(Source: Cook's Illustrated, April 2007)

Ingredients:

20 tbsp. (2 ½ sticks) unsalted butter, softened

2 ½ cups confectioners’ sugar, sifted

1/8 tsp. salt

2 tsp. vanilla extract

2 tbsp. heavy cream

Directions:In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.