Beach Cupcakes! Just in time for the start of summer!

One of my friends in graduate school successfully defended her master's thesis this afternoon. What better way to celebrate than with a beach themed vanilla cupcake?  We may be far away from the real thing, but an ocean of icing is difficult to pass up.  This version features a blue tinted vanilla swim meringue buttercream with edible sand, chocolate shells, and even a few friendly cnidarians floating near the shoreline!



I used twizzlers pull and peel licorice for the tentacles and store-bought butter spritz cookies for the jellyfish bodies.  Graham cracker crumbs made some great edible sand!

Cupcake Recipe from Martha Stewart:

The Martha Stewart Show, May 2006 

Yield Makes about 30 cupcakes

Ingredients

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract (I usually add close to a tablespoon of vanilla or the seeds of an entire vanilla bean to enhance the vanilla flavor as well as a tablespoon of honey.)

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
   
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
   
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
   
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
   

 I used a Swiss Meringue buttercream to get the sheen  needed for water.  This frosting requires some time and an electric mixer, but the result is definitely worth it! This frosting has a great consistancy for piping and has the prefect amount of sweetness.

Ingredients

• 2 1/2 cups sugar
• 10 large egg whites
• 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
• 2 teaspoons pure vanilla extract (again, add more to taste)

Directions

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.  All of the sugar needs to dissolve.
   
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
   
3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
   
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
   
   Next, frost your cooled cupcakes with a piping bag and large star tip! I used a zig zag motion to form waves and then added the sad, shells and jellyfish!
   
   Best wishes from my cupcake kitchen!
   Tori