Vanilla Cupcakes with Swiss Meringue Buttercream: Chow Mein Style!

Aren’t they sooo cute!!! I got the idea from this adorable book that my mom got me for Christmas called, What’s new, Cupcake? You should really check it out, it has sooo many adorable decorating ideas. The book calls for just using canned frosting, but I love Swiss Meringue Buttercream because it tastes delicious and it’s very easy to shape. Bake a basic vanilla cupcake. I chose Martha Stewart’s vanilla cupcakes.

Now, make your swiss meringue buttercream. Reserve 1/2 c of the frosting and dye it green either w food coloring or food gel. Reserve another 1/4 c of frosting and add 5-6 tbsp of cocoa powder and a 2-3 drops of yellow food coloring. Dye the rest of the frosting with 4-5 tbsp cocoa powder and 1-2 tbsp yellow food coloring [until you reach the desired noodle color]. With a spatula, spread half of the darker frosting on the sides of the piping bag and fill the rest of it with the lighter yellow frosting. You will redo this one more time once the first piping bag is empty. Fit the bag with a small round tip and drizzle frosting on top of the cupcakes like noodles.

Now, on to the toppings! Grab some taffy. You need yellow, pink and green.

Let’s begin with the broccoli. Unwrap your green taffy.

Fold the ends of the taffy together and roll it into a cylinder.

Cut the ends off.

The ends will look like this.

Now cut the taffy cylinder in half.

Now cut the top of the taffy cylinder so that one side is thicker than the other, like so:

Make sure to have at least one broccoli for each cupcake:

Now on to prepping the “ham”. Unwrap the pink taffy:

Flatten out the taffy:

Cut the taffy into thin strips.

Soften the edges and twist it a little.

Okay now for the eggs. Unwrap the yellow taffy!

Flatten out the taffy.

Cut into relatively thin strips.

Cut into random pieces:

Flatten out the pieces again and give them a waves egg texture.

Now on to the peas šŸ™‚ Normally, I’m not a big fan of peas. But these, I’ll make an exception. Take some green apple jelly beans

Now cut them in half:

And there you have it, green peas. Delicious! So here are our decorations.

So we still need to put the final touches on the broccoli. Grab your green frosting and put it in a piping bag. Pipe it onto the prepared green taffy:

Now take your green nonpareils:

Now dip that bad boy in there!

Sooo cute! Now let’s assemble. Place the broccoli on:

And now the ham,

And now the eggs and peas,

And Voila! Chinese Food on a cupcake yum yum!

Vanilla Cupcake

  • 4 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups milk

  • DIRECTIONS

  • Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  • With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 4 minutes. Mix in the eggs, one at a time, scraping down sides of bowl as needed, until well blended. Mix in vanilla.
  • Add flour mixture in three batches, alternating with milk in two batches, beating until combined after each. Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes. Let cool in tins on wire racks.
  • SWISS MERINGUE BUTTERCREAM

    INGREDIENTS

  • 1 1/8 cups sugar
  • 5 large egg whites, room temperature
  • Pinch of salt
  • 4 sticks unsalted butter, room temperature, cut into small pieces
  • 1/2 tablespoon pure vanilla extract

  • DIRECTIONS

  • Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking, until sugar dissolves, about 2 minutes.
  • Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment. Beat until air bubbles are gone, 2 to 3 minutes more.
  • Beat in food coloring, 1 drop at a time, until desired color is achieved. (If making more than 1 color, divide buttercream and work in batches.)
  • Bring to room temperature before using, and beat on low speed until smooth.

  • I hope you enjoy!

    Mel

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