It seems that there are two types of people in the kitchen, those who prefer cooking and those who prefer baking. I am one who prefers crafting a great meal that is hearty and satisfying, to the patience and precision pastry work requires.
Don’t get me wrong, I certainly enjoy eating dessert. And a celebratory feast doesn’t feel complete without a sweet finish. I just prefer putting the bulk of my efforts into the main dish and then wrapping up a shared meal with something simple.
For cooks like me, semi-homemade is the best way to present a dessert that says, “I think you’re really special and I love to celebrate you – or a holiday or an event” – without expending the time, skill, and patience required to craft a spectacular homemade confection.
Thus semi-homemade cupcakes are my go-to dessert. Because a few added techniques and ingredients enables you to craft a beautiful celebratory treat in a fraction of the time.
First start with the best quality boxed ingredients you can find.
Add a teaspoon of vanilla bean paste (or the seeds of a fresh vanilla bean) to the batter made from a box of white cake mix before filling cupcake liners. This simple addition will brighten the flavor, as well as add the aesthetic speckles of vanilla beans into the cakes.
Then elevate the frosting. I wouldn’t put canned frosting on a list of quality ingredients. But the day I made these birthday cupcakes, I didn’t have time to go to a second store. And Chocolate Fudge Funfetti was my best option at Target.
So I put the canned frosting into my stand up mixer (and hand mixer will work as well), and whipped it on medium speed for about 4 minutes until the frosting transformed into something light and fluffy.
Next, use a rubber spatula to put the frosting in a zip lock baggie. Snip the corner with a pair of scissors. And pip the fluffy frosting onto the cupcake in a swirl.
I finished the cupcakes with rainbow confetti. And ta-da!! Bakery worthy cupcakes in a fraction of the time.