So no longer can we call Mini Smalls a baby ... she is officially a toddler now! (And in an attempt to live up to her new title, she just started toddling around this week... yowza.)
Any occasion this momentous should be marked by something delicious. Like a red velvet cupcake with cream cheese frosting.
But I must confess that I am a bad mommy and food blogger - on her actual birthday, I bought her a cupcake from a local bakery! I know, I know... don't judge. Her birthday was on a Friday and I worked late the night before, so my intention of making her a chocolate zucchini cake was just never realized.
Not that she seemed to mind.
But wait, it gets worse. For her birthday "party" this past weekend, I cheated and make red velvet cupcakes from a box.
Ack!
However... I was not going to put that fake-tasting canned frosting on top, to boot. So I did at least go to the trouble of making this cream cheese icing, which was perfect for piping.
I must admit, I was not able to eat any of these bad boys until days later - I caught some sort of evil bug that had me down and out not only for the party, but also the whole next day. Mr. Vittles, my mother-in-law, and my brother-in-law's girlfriend all fell victim to it as well.
So, we may never be able to entice anyone back to our house for a party... but at least they got to enjoy some yummy cupcakes before their involuntary "cleanse."
And more importantly, somehow Mini avoided the Sickness of Death. Might have been the best birthday gift of all... though it was tough to top some of the awesome presents she received, including a rockin' Elmo, a ball-spitting elephant, and a new wagon (in which she insisted on opening the remainder of her presents).
All in all it was a fabulous celebration. Thank you to our friends and family for their generosity. Happy Birthday, Mini Smalls!
Perfectly Pipable Cream Cheese Frosting
- 2 8-oz packages cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 2 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
In a medium bowl, beat cream cheese and butter with an electric mixer until creamy. Mix in vanilla and salt, then gradually add the powdered sugar until frosting ingredients are completely combined. (Check the consistency at this point - if the icing seems too soft, add a little more powdered sugar. If it seems too thick, mix in a teaspoon or so of milk.) Use immediately, and refrigerate cupcakes after frosting. Frosts about 18 cupcakes (if you pipe it tall, like in my photos.)
Note: Click here for a great tip using plastic wrap for no-mess piping, at Our Best Bites blog.
Recipe slightly adapted from Recipe Girl
