…a cupcake entirely devoted to the Chicago Cubs
For my first Cubs game experience, I wanted to make a special treat screaming with team spirit. What better way to celebrate than with a vanilla pudding-filled ‘CubCake’ with red and blue swirled buttercream?! I was so pumped for the game that I even enjoyed a little early morning arts & crafts session making CupCake toppers out of print outs and toothpicks. The team-themed cakes turned out just as I expected: full of flavor and topped with team pride. Not only did my friends love and devour them, the fanatic bystanders were begging for a bite. I will have to come up with another version of the celebratory treat for the duration of the Cubs’ baseball season. Stay tuned!
For the Vanilla Cupcakes:
1 box vanilla cake mix
2 small boxes of instant vanilla pudding mix
Eggs, oil & water according to box mix
Milk to mix into pudding
For the Vanilla Buttercream:
(Recipe by: Savory Sweet Life)
2 sticks of unsalted butter, softened (but not melted! Ideal texture should be like ice cream)
3-4 cups confectioners’ sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream
For the Vanilla Cupcakes:
(1) Preheat oven to 350°F
(2) Mix ingredients according to box; blend in 1 box dry pudding mix until moistened
(3) Divide batter among 24 cupcake liners and bake according to box instructions
(4) While baking, prepare other box of pudding mix according to directions and set aside
(5) Remove cupcakes from oven and allow time to completely cool; then using handle of wooden spoon poke small holes in the center of each cupcake (Do NOT press handle all the way to the bottom of the cupcake, or the filling will leak)
(6) Fill pastry bag (or large Ziploc bag) with prepared vanilla pudding and evenly distribute filling among cupcakes (reference picture for example)
(7) Set aside; meanwhile, make the Vanilla Buttercream…
For the Vanilla Buttercream:
(Recipe by: Savory Sweet Life)
(1) Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
(2) Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter
(3) Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes
(*) If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time
(4) Pipe onto cupcakes as is, or check out my step-by-step tutorial on ‘Two-Toned Frosting’ to make colorful twists