Vanilla Cupcake

Hello Kitty is always been an all-time-favorite. These was made for my godchild's birthday who is turning Three in September and just like Hello Kitty she is just  so adorable and cute. I would like to make more cupcakes for her in the future.

For the cupcake making, the batter expand just the way I wanted it to be. I filled 1/2 of the cupcake container with the batter in contrast to the usual 3/4, as I want give enough room for the frosting. I used whipping cream for frosting, light and not too sweet and topped with Hello Kitty fondant. 

You can make or buy fondant icing at your favorite baking supplies. I have used white fondant and just colored a small portion with black, yellow, and pink for the eyes, nose, and ribbon. I have attached a video bellow on how to make it. A little tip, you need to put a dusted corn starch or powdered sugar at the wooden, glass or stone surface that you are going to work with as it may stick into the surface as you roll the dough. It took me quite a while to make the Hello Kitty as I do not have enough equipment in fondant making. I still enjoy it though. Enjoy Baking.

Adapted barely from Allysa Torey and Jennifer Appel's The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.
Yields about 24 cupcakes

You will need:

1 1/2  cups self-rising flour  (1+ cup self-rising flour = 1 cup sifted all purpose flour + 1 1/2 teaspoons baking powder  + 1/2 teaspoon salt)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated / castor sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla paste (optional)

Procedures:

1. Prepare two standard 12-cup muffin tins with cupcake liners.
2. In a small bowl, combine the flour and set aside.  In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes. 
3. Add in the eggs one at a time, beating well after each addition. 
4. Add the dry ingredients in three parts, alternating with milk, vanilla extract and vanilla paste. With each addition, beat until the ingredients are incorporated, taking care not to over beat. Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended. 
5. Carefully spoon the batter into the cupcake lines, filling them about three-quarters full. ( I filled mine slightly less to give a room for more frosting).
6. Bake for 20-25 minutes or until cake tester inserted into the center of the cupcake comes out clean,  Cool the cupcakes in the tins for 10-15 minutes.  Remove from the tins and cool completely on a wire rack before icing.

Note:  If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30 to 40 minutes.

Tips: Cupcakes can be made up to 2 days before, store covered between layers of parchment at room temperature.

How to make Hello Kitty Fondant