Paint it Purple for DVA

I previously blogged about the Paint it Purple Cupcake project to spread the word out Domestic Violence Awareness here.  With that being said, I have great news to share.. My co-worked & friend Peyton decided to join in. She always has the best idea for cupcakes.. Thus we are able to spread the word both on my blog, and on the blog for one of the alum chapters I am in. I am also excited to share that the local Alum chapter, will also be baking cupcakes to take to the collegiate house to decorate!!! All of the completed cupcakes will then be donated to the local Womens Refuge house for the current staff and women/children who are staying at the shelter to enjoy!
Above are Peytons cupcakes.. below is the recipe. 
I will be posting mine over on the Alum Chapters site on Thursday!  
Classic Yellow Butter Cake Recipe:
  • 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
·  Preheat oven to 350 degrees. Add cupcake parchment to cupcake pan.
·                 Into a medium bowl, sift together flours, baking powder, and salt; set aside.
·  In a separate bowl beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping        down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
·  Place batter into a measuring cup (for easy pouring) and pour into cupcake pan. Bake, rotating the pans halfway through, until cupcakes are golden brown and a cake tester inserted into the center comes out clean, 20- 25 minutes. Transfer pans to a wire rack to cool 20 minutes.
·               Wait for cupcakes to cool completely before icing. 

Mixed Berry Cheesecake icing:

  • 1 8oz. Package of cream cheese, softened (Be sure to use regular cream cheese, reduced fat versions tend to melt easier and become runny)
  • 1 box confectioners sugar
  • 1 stick of butter softened.
  • 2 tsp of vanilla
  • ¼ -2 cups of mixed berry puree

·   In main bowl, combine cream cheese, confectioner’s sugar, butter, and vanilla. It is important that your butter is room temp before you start; otherwise you get chunks of butter in your end result.
·   In a food processor, combine equal parts of frozen blueberries, strawberries, blackberries and raspberries. Blend until smooth.
·   Fold, (do not mix) desired amount of blueberry puree into main icing mixture. 

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