The thing about making sweets which makes me think I’ll never tire of making them, well, of course, besides the delicious taste, is the absolute wonderful variety in decorating ideas…. endless! Sweet art really. And lately what’s been captivating me are those gorgeous buttercream flower cakes. Have you seen them? One of my favorite examples is ivenoven from Jakarta. I follow her on Instagram and have based these cupcake here off of her designs (Thank you!). I really do need to practice making the flowers, but it was fun seeing the different results of playing around with different piping tips and angles. I’m definitely not ready to share a tutorial, but I’ll share more on the tools I used to make these below.
When it comes to flavours, the possibilities there, too, are endless. For those of you with lactose intolerance I’ve found a new ingredient to add to your fridge. Lactose-free milk! I have been sponsored by Lactaid to try out their milk in a recipe and share on Instagram, but all opinions are my own. Lactaid milk is 100% real milk, just like any other milk brand, and can be used for baking and cooking. The difference is that it is lactose free, but contains lactase. As explained on Lactaid’s site, “LACTAID® Products contain lactase, a natural enzyme that helps break down lactose – the sugar found in dairy foods like milk, ice cream or cheese – into two simple sugars (galactose and glucose) that are easily digested. If not properly digested, lactose can cause gas, bloating, cramps, and/or diarrhea. LACTAID® Products can help people who have a sensitivity to dairy due to lactose digest dairy products without stomach discomfort.”
I used 2% Lactaid milk in my classic white cake cupcakes and 3.25% whole milk for the frosting. Both tasted delicious and had excellent results, tasting like any other milk brand with lactose. You can find the cupcake recipe below and the frosting recipe here.
* I used the 3.25% milk in the frosting recipe.
* I adapted the basic white cake recipe from Robin Hood Recipes: Cakes & Icings.
Have fun baking and decorating and an early Happy Valentine’s Day to you!
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 1 cup LACTAID® milk
- Preaheat oven to 350 degrees Fahrenheit and line your muffin tin with cupcake liners.
- Sift flour, baking powder and salt onto parchment paper. Stir thoroughly to blend.
- Cream shortening until fluffy; gradually add sugar mixing until creamy.
- Add vanilla and then eggs, one at a time, beating well after each addition.
- Add dry ingredients alternately with LACTAID® milk, starting and ending with dry ingredients and mixing until well blended after each addition.
- Use a 1/4 inch cup or ice cream scoop to add cupcake batter to liners.
- Bake for approximately 15 minutes or until an inserted toothpick comes out clean.
- Let cupcakes cool and ice with frosting.