I posted on my Facebook page early in September warning that I would be posting an abnormal number of cupcakes this September. I had several batches to make; a picnic, son’s birthday party, friend’s son’s birthday party and my son’s school birthday party. So here is a roundup. I ended up doing a cake for my son’s birthday party. My recipe of choice is the Hummingbird Bakery vanilla cupcake recipe.
Standard changes to the recipe
- make half a batch of icing – I can’t imagine putting the entire amount of icing on just twelve cupcakes
- reduce the sugar in the cake to 60 grams per batch – I have given this to a number of Japanese people and this seems to be an amount that is not too sweet
- I’ve use cow’s (about 3%), soy and rice milks, all with good results
I’ve also done some flavor adjustments
- for black sesame cupcakes see this post
- for cookies and cream cupcakes, whir up most of a package of oreos in the food processor and add 2/3 to the batter and 1/3 to the icing. Reduce the sugar in the batter to 40 grams.
Worms and dirt cupcakes – these are cookies and cream cupcakes made with the instructions above. The “dirt” is more whirred up oreos.
Nozomi shinkansen cake – this was my son’s birthday cake for his party. I used the cupcake recipe above and baked it in loaf pans and then shaped it. The morning was hot so it was a bit melty in the picture.
Coconut cake – this cake I made for my son’s actual birthday. I wanted cake. It was good but not good enough to share the recipe link.
Vanilla cupcakes – these were the cupcakes I made for the birthday party at my son’s school. They do one party a month instead of having individual parties. I made three batches of the cupcake recipe (36 cupcakes) and two batches of icing. I still had enough icing left over for one more batch.