Happy birthday, Casey!

So it's time for another roommate birthday! My number one bro Casey turned 23 today, and to commemorate, it was of course time for come delicious Martha Stewart-inspired cupcakes.

While Mike opted for chocolate chip with buttercream chocolate chip frosting, I opted for a vanilla cake with a cream cheese frosting for Casey today.

I followed the same procedure as before with the cake part, this time with a substitute. I used Sprite Zero instead of eggs, a technique I learned while a broke college student. This is both healthier and more interesting than using eggs. The downside is that I didn't know exactly how much to use, so the resulting cupcakes were a bit more buscuit-y than cupcake-y in texture. Still delicious, though!

For the frosting, I tried a new trick, mostly prompted because I realized that I didn't have enough butter.  I substituted 3/4 cup of olive oil for the 1 cup of butter in the recipe. It was actually completely delicious! And it's definitely a healthier choice. I will definitely be doing this again in the past.

A topped the frosting off with a bit of food coloring. Per Casey's request, I attempted "red" which actually equaled "bright pink" in practice. At least it tastes delicious anyway!

Recipes: 

Vanilla Cake

Makes 24

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
• 1 1/2 cups sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

Directions

1. Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
2. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Read more at Marthastewart.com: Vanilla Cupcakes - Martha Stewart Recipes  

 

Cream Cheese Frosting

• 8 ounces (2 sticks) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 1 pound (4 cups) confectioners' sugar, sifted
• 3/4 teaspoon pure vanilla extract

Directions

1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Read more at Marthastewart.com: Cream Cheese Frosting - Martha Stewart Recipes

P.S. A HUGE thanks to my fantastic, wonderful, inspirational, hardworking mother who helped me out a huge amount today because I have a test tomorrow and didn't have much time to do my Martha craft. Much love!