Paint it Purple for DVA

We blogged earlier about the Paint it Purple CupCake project… Well, the time is quickly approaching for us to post images & recipes of cupcakes created by our readers, Please enjoy the below cupcakes created by one of our alumna’s friends who is also participating in the project. Tomorrow members of the Tallahassee, ETE alumna chapter will be taking cupcakes to the Beta Eta chapter house for the collegians to help decorate.. Then the cupcakes will be brought to the local Tallahassee Domestic Violence Shelter, the Womens Refuge House.. We will of course post photos upon receiving them!! Did you participate in this project and make adorable purple cupcakes to share with those in your life to promote DVA? Be sure to email a photo of your cupcakes and recipe to axofloridastate {at} gmail {dot} com and we will compile them to share!

don’t forget if you and/or your family wore purple to support DVA send those photos our way as well…. we will be highlighting members on our blog this month, and a present thanking you for your support will be headed your way!!!

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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