We, the entire family, were invited to spend an Old Fashion Fourth of July in Aspen, with some friends. Although due to the fire danger in the mountains the Annual Fireworks Extravaganza has been canceled, it should still be a fun holiday. Aspen is known for celebrating Independence Day on a whimsical twist. Approximately 20,000 people come together to honor the nation’s birthday in true American style. Festivities include a parade, U.S. Airforce flyby, concerts, a kid’s bicycle rodeo, and “dancing in the streets.”
Sydney and I offered to bring dessert; at first we thought of designing ”patriotic” cupcakes, but everyone seems to be coloring and decorating in red, white, and blue. Sydney and I thought it would be a refreshing change to use a summer theme instead. We figured we could find another outlet to show our love for this holiday. After careful deliberation we finally baked rose-vanilla cupcakes with half of the cupcakes piped with rosettes and the other half swirled, and both decorative tops could be piped without changing the tip/tube. Any large open star tip such as: Wilton 1M, Sterntüllen gross 11 Grössen, B Prince Open Star Pastry, Ateco 847, or Matfer Bourgeat S/S Star Shapes Pastry Tips will give you the swirl/ rosette result.
Rose-Vanilla Cupcakes/ Mini Cakes:
- 300 gram / 27/8-cup cake flour, sifted
- 300 grams/ 1 1/2 cups sugar
- 9 grams/2-teaspoon baking powder
- 1-teaspoon salt
- 300 grams/6 eggs, at room temperature
- 170 grams/3/4-cup butter 1 1/2 sticks, softened
- 244 grams/1-cup milk, at room temperature
- 244 grams/1-cup milk, room temperature
- 1 vanilla bean, scrape for seeds
- 3 drops of rose essence
Spray and line with cupcake liners 2 -12 count muffin tins. Preheat the oven to 160 degrees C/ 325 degrees F.
Prepare your mise en place.
In the bowl of a standing mixer, with the paddle attachment, sift all the dry ingredients, (including sugar), vanilla bean, and mix on low speed just to blend. Add the butter and plain 244 grams/1 –cup milk. Continue to mix on low speed till the dry ingredients are moistened, raise the speed to medium and beat for about 2 minutes.
In a measuring jug whisk eggs, 244 grams/ 1 -cup milk, and rose essence. Scrape down the sides and gradually add the egg- milk mixture in thirds, beating for 20 seconds after each addition. Scrape down the sides.
With a medium ice cream scoop, scoop 1 full scoop in each cupcake liner (the batter should be 3/4 filled).
Bake for 25-30 minutes or until the tops are lightly golden brown and spring back when pressed lightly in the center. Allow the cupcakes/mini cakes to cool in the pan for 5 minutes and wait to decorate until the cupcakes/mini cakes are completely cooled.
The fun part starts; time to decorate!
- Italian Buttercream
- Wilton 1M, Sterntüllen Grössen 11, B Prince Open Star Pastry, ateco 847, or Matfer Bourgeat S/S Star Shapes Pastry Tips (either of these tips will give you both results)
- 1- medium pastry bag
- 2 drops lemon yellow food paste
- Cool cupcakes
Prepare the buttercream and your mise en place.
We prefer to add the color to the buttercream after it is made, choose a color of choice add 2 drops at a time to achieve desired color.
Prepare your pastry bag with tip/tube and coupler if needed and place the buttercream in a pastry bag.
To create a swirl start on the outer edge of the cupcake/mini cake, holding the piping bag at a 90 degree angle, and turn clockwise. Work inward towards the middle, keeping even pressure. When you and the tip/tube reach the center release pressure and gently lift.
Both have wonderful, but completely different looks.
To create a rosette on the cupcakes/mini cakes have your piping bag prepared with desired color. Place the tip/tube in the center of the cupcake/mini cake, holding the piping bag at a 90 degree angle, and turn clockwise working toward the outer edge, keeping even pressure. When you and the tip/tube create the last swirl of rosette release pressure and gently pull the tip/tube away.
Happy 4th of July!