Normally, I don't do too much baking in the hot summer months because I just can't bring myself to turn the oven on when it is 100F outside and no AC can cope with that effectively. However, my sweet daughter Elizabeth's 3rd birthday was an exception. When I asked her what she wanted for her special day, she didn't hesitate too long. "Butterfly cupcakes" was the almost immediate request and I just had to oblige. :) I baked our now favorite vanilla cake recipe (see here) by changing it up just a tad: instead of 1 whole cup of sour cream, I did 1/2 cup sour cream and 1/2 cup strawberry flavored Greek yogurt. The second alteration I made was instead of 2 tsps of vanilla extract, I put 1 tsp vanilla and 1 tsp strawberry extract. This way, I gave the recipe just a slight hint of strawberry, since the birthday girl loves this fruit. Of course, the icing had to be pink- with pearls on it (!). I just whipped up a batch of the fluffy pudding frosting that everybody in my family likes for its light texture and not too sweet taste. It is super simple when you are not in the mood for major whipping from scratch. It is not too stiff, but holds up somewhat okay for piping, as you can see from the pictures below.
Fluffy Pudding Frosting
1 (3.5 oz) pkg of instant vanilla pudding mix
1 cup of milk
1 tsp vanilla extract
1 (8oz) container of Cool Whip (thawed)
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Add food coring if desired. Frost and enjoy your masterpieces! :)
The Birthday girl, thrilled with her cupcakes and ready to blow those three candles: :)))