a.dash.of.sprinkles

cupcakes & wishes. my two favorite things.

A Blue Angels Kind of Weekend.

on August 6, 2012

Up close and personal.

Seafair is amazing.  Having been a Seattleite my entire life, I usually take Seafair for granted.  But this past weekend of Blue Angels has reminded me why Seafair is so special.

Friday, I had the privilege of escorting 5 wish families to the Blue Angels rehearsal.  We got to see them take off and the kids were even able to meet the pilots and get their autographs.  You can ask Raeya, I’m not really into planes or aviation, but seeing the planes up close and seeing the pilots interact with our wish families…I really appreciated this once in a lifetime opportunity.  The pilots were amazingly sweet, asking each of the kids their names, high-fiving them, and posing for as many pictures as the families requested.

One of the amazing pilots.

I promise we were having more fun than it looks. We were just roasting in the rare Seattle heat.

Sunday was the annual Tsutakawa Blue Angels shindig.  They have the million dollar view of I-90 and graciously open their homes to family and friends every year.

    

Yvette named this trick “the dolphin.”

This one was dubbed “the hanging bouquet” or “the head massager.”

For the party, I tried looking up Blue Angels inspired desserts but only found cakes cut out in the shape of planes and frosted like a Blue Angel.  I don’t have that kind of patience.  So instead, I found a summer inspired cupcake: a strawberry lemonade cupcake.  I used this recipe but changed the frosting a little.  They suggested lemon AND strawberry frosting.  I thought the lemon frosting took away from the strawberry flavor, so I just tinted some plain buttercream frosting yellow so I could still swirl the two colors together when I piped it on the cupcakes.  Enjoy!

Strawberry Lemonade Cupcakes
makes 12 cupcakes

1 cup sugar
6 tablespoons butter
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/2 cup milk
grated zest of two lemons

Preheat oven to 350 degrees F.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and lemon zest.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Pour into cupcake tins and bake for 20-25 mins (15 mins if you are making mini cupcakes) at 350. Let cool, then frost.

Strawberry and Lemon Buttercream Frosting
2 sticks of butter, at room temperature
3 cups of powdered sugar + 1 cup extra
2 teaspoons vanilla extract
1/2 cup chopped strawberries

In the bowl of your electric mixer, cream butter until smooth. Add in powdered sugar slowly with the mixer on low, increasing to combine. Add in vanilla extract. At this point you need to separate the frosting in two. It all depends on how much you want to frost each cupcake. I choose to take about 3/4 of the mixture and make it strawberry, with the rest being plain buttercream tinted yellow with a few drops of food coloring.

For the strawberry frosting: once the berries are chopped, press them with a paper towel to just release any extra moisture. Add the berries and turn the mixer on high, scraping down the sides as you go. Being that strawberries have a high water content, you may need to add some (or all) of the extra cup of powdered sugar. This will depend on the water content of YOUR strawberries, so add 1/4 cup, then more sugar if needed. Repeat until desired flavor/consistency is readers.  Be sure your berries are chopped small enough otherwise they will not squeeze through the piping tips.

I like making mini cupcakes for potlucks because there is always so much food and people usually want to try everything but with mini cupcakes, they won’t get full on just one dessert!

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