2014 was a special year for my family. We celebrated both my daughter Ava’s first birthday as well as my Granny’s 100th birthday. How wonderful is that?
Birthdays are pretty wonderful no matter what age you are turning though. It is a nice feeling to have someone plan a party all around you and I think that is true no matter your age. In fact, the 2015 Enbridge Birthday Survey found that 82% of Canadians agree that they feel special when someone puts a lot of energy into celebrating their birthday.
Like many Canadians, what really makes my day is spending time with close friends and family. Preferably with a lovely cake or delicious cupcakes.
You really don’t need to be a skilled cake decorator to make an awesome birthday cake. I designed this super cute Owl Smash Cake for Keira’s first birthday and Ava’s first birthday featured a homemade princess cake and princess cookies in a jar for guests to take home. My girls might not ever remember those cakes, but when they look back at the pictures they will see the love and care that went into make their birthdays special. They will see the effort that went into making each subsequent birthday special too!
Today I am sure an adorable ice cream sundae cupcake recipe perfect for celebrating any birthday – from 1 to 100! Check them out, and read on for a really quite special Enbridge 100 Birthdays Video!
Pretty cupcakes featuring a dense funfetti cupcake and rich vanilla buttercream, decorated to look like an ice cream sundae!
1 2/3 Cups All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1 Cup Granulated Sugar
1 Cup Butter, room temperature
2/3 Cup Buttermilk
1 tsp Vanilla Extract
1/2 Cup Sprinkles
1 2/3 Cups Icing Sugar
1 tsp Vanilla Extract
1/2 Cup Butter, Room Temperature
1 Cup Semisweet Chocolate Chips
1 Tbsp Vegetable Oil
Sour Cherry Candies
Preheat oven to 350 degrees F.
Sift the flour, baking powder, and salt into a medium bowl and set aside.
Cream your butter and sugar together with a stand mixerthen add in eggs, milk and vanilla until blended.
Slowly add the dry ingredients until smooth, being sure not to over-mix.
Bake for 20-25 minutes until a cake tester comes out clean.
Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
Cream your butter then slowly add icing sugar and vanilla extract then beat for about 3-4 minutes, or until frosting is light and fluffy.
Bring about a cup of water to a simmer in a small saucepan. Set a heatproof bowl over the mouth of your saucepan. Make sure the water does not touch the bottom of the bowl.
Pour your chocolate into the bowl and stir occasionally as it softens. Once most of the chocolate is melted remove the bowl from the heat and continue to stir. Stir in the vegetable oil until well combined and smooth.
Ensuring that the cupcakes are completely cooled. use an ice cream scoop to to create mounds of buttercream on top of the cupcakes.
Use a butter knife to shape the buttercream to look like scoops of ice cream.*
Spoon the chocolate mixture over your scoops of “ice cream” to replicate the look of chocolate syrup.
Decorate each cupcake with sprinkles and top with sour cherry candies.
Note: You will not be able to achieve this look with just the scoop. You may need to make another recipe of buttercream depending on how generous your scoops are.
From : http://www.frugalmomeh.com/2015/08/ice-cream-sundae-cupcakes.html