My friend's mom was coming to visit VT for her Birthday, and my friend had asked me if I could make some cupcakes for her mom's Birthday. For a while now, I'd been wanting to make animal cupcakes of some kind and to finally experiment with fondant, so since her mom LOVES Boston Terriers, I wanted to make Boston Terrier cupcakes for her. The red velvet cake recipe I have makes enough for 24 cupcakes, so I made 12 Boston Terrier cupcakes for them, and 12 cupcakes for us - which I decorated up to be my dog, Bella :)Boston Terrier CupcakesI tried to get their facial markings as accurate as I could...some of them almost look like long-coated border collies instead...but my friend's mom LOVED them, and thought they were absolutely perfect, so that's all that matters, right? :)Close-up of the cupcake...derpy eyes were intentional ;) Bella CupcakesAnd here's the Bella Cupcakes. I actually decorated these first before making the Boston Terrier cupcakes, so I could practice on them first ...if I messed up on it, at least it wouldn't be on the Birthday cupcakes ;) But these turned out great!Close-up of a Bella cupcake, she has one single black whisker on her muzzle...it just wouldn't be her without it ;)"You wouldn't REALLY eat ME, would you???"I made the eyes and ears out of royal icing the day before my friend's mom's birthday so they would harden up. The cupcakes were red velvet, filled with cream cheese frosting. I actually cut a little circle out of the top of each cupcake, and put a dollup of frosting in the hole and stuck the circle back on, so that when I laid the fondant on it, there would be a little "bump" to help indicate the muzzle. I...just really never liked the look of sticking a marshmallow on top. It always made me feel like no matter what the animal is supposed to be, they look like pig snouts or something =PAnyways, I covered the top of the cupcake with a crumbcoat, and then laid a fondant circle on it. The black markings, nose and mouth were made with one of those food colouring markers.They were a hit with my friend and her mom, they absolutely loved them! And my mom is currently visiting my hubby and I too, and she couldn't get over how nice these turned out, I'm quite glad with how they turned out as well :)As for the Red Velvet and Cream Cheese Frosting recipe, I actually came across it on YouTube, of all places! XD This is the 2nd time I've made this recipe and it's come out wonderful everytime! http://www.youtube.com/watch?v=2PCZkpF1_wU2 1/4 c. all-purpose flour, sifted1 tsp. salt2 tbsp. cocoa powder2 1-ounce bottles of red food coloring2 sticks of softened unsalted butter, divided1 1/2 c. sugar2 large eggs1 c. buttermilk3 tsp. vanilla extract, divided1 tsp. baking soda1 tsp. white vinegar2 8-ounce packages of cream cheese, softened2 c. powdered sugar3 9-inch round cake pansBowlsA whiskA wooden spoonCooling rackCake plateA spatula15-ounce can of beets (optional)Electric mixer (optional)Pecan halves (optional)Step 1: Preheat ovenPreheat the oven to 350 degrees. Grease and flour the cake pans.Step 2: Combine flourCombine the sifted flour and salt in a bowl.Step 3: Color the cocoaPour the cocoa powder into a small bowl, add the red food coloring, and whisk until smooth.Tip: You can use the juice from one 15-oz. can of beets in place of the food coloring.Step 4: Cream the butter and sugarIn a large bowl, beat one stick of butter and sugar by hand or with a mixer at medium speed until fluffy. Then beat in the eggs, one at a time.Step 5: Add the flourSwitch your mixer speed to low and add the flour a few tablespoons at a time. Alternate mixing flour with adding the buttermilk, vanilla extract, and dyed cocoa paste. Mix the ingredients until all the batter is the same red color, but do not overbeat.Step 6: Mix in the vinegarIn a small bowl, stir the baking soda into the vinegar, and then fold it into the batter with a wooden spoon.Step 7: Bake the cakeDivide the batter evenly between the cake pans and bake until a toothpick comes out clean, about 30 minutes. Let the cake cool for 10 minutes; then invert the layers onto a rack to cool completely. (For 24 cupcakes, bake for 20 minutes, or until a toothpick comes out clean).Step 8: Make the frostingMake the frosting by beating the cream cheese with one stick of butter until creamy. Beat in 1 tablespoon of vanilla. Gradually beat in the powdered sugar until the mixture is light and fluffy.Step 9: Apply a crumb coatingWhen the cake has cooled, place the first layer on your cake plate or stand, spread frosting on top with a spatula, add the next layer, frost the top of that, and so on. Once you've added the final cake layer, spread a thin coating of frosting over the entire cake to contain crumbs, and then refrigerate it for 15 minutes.Step 10: Finish frostingFinish frosting the cake by spreading the frosting on top and on the sides. Decorate the top with pecan halves if you like.
Adorable!!! And so is Bella!! ;)