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Did you know that November 10th is National Vanilla Cupcake Day in the US? Well, it is and we’re celebrating by making a cute card…and a recipe for some vanilla cupcakes in the end-Oct 21 Secret Post.

Bright and cheery vanilla cupcakes cover this card.

We’ll stamp four different cupcake stamps from two stamp sets. We want to use water-resistant ink because we’re going to color the cupcakes with watercolor brushes. We’ll make them random so we’ll stamp them using acrylic blocks rather than with a stamping positioner. And we want to stamp a couple of the cupcakes off the edge because it will look better.

Once we’ve got the stamping done we’ll paint. We want to use tans and light browns for the cake portions of the cupcakes because we want to keep them light in color. And for the frosting, we’ll choose bright colors as we’d find at the bakery.

To apply the colors we’ll dab a bit of color onto the image and then use a wet watercolor brush to move the color. But we want to make sure to clean our brush as we switch from one color to another.

Then to create almost a shadow effect we’ll trace alphabet dies spelling “cupcakes”. We’ll do this with an alchohal marker and then fill in the letters as well.

Assembling the card is simple, we just attach the black A2 layer to the card base with an adhesive dot runner. Then we trim our card panel to 4″ x 5 1/4″ and center it on the black panel also using the dot runner.

Hint: One could also use a card like this for birthdays, or really to celebrate anything…if they don’t celebrate National Vanilla Cupcake Day.

Vanilla Cupcakes Card Supplies

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• Cardstock: Card base – Neenah Classic Crest 110lb Solar White; Card layer – Gina K Desings Black Onyx; Card Panel – Scrapbook Cards Today Watercolor
• Stamp: Altenew Way Too Sweet; Simon Says Stamp Sweet Truffles
• Die: Waffle Flowers A2 Layers; Altenew Caligraphy Alpha
• Watercolor Brushes; Zig Clean Color – 027 Dark Pink, 052 Bright Yellow, 067 Mustard, 042 Turquoise Green, 021 Persian Blue, 4 FL Green, 050 Yellow
• Alcohal Markers: Copic T3
• Wink of Stella

Perfect Vanilla Cupcakes

We thought we’d share an awesome recipe for vanilla cupcakes while we’re at it. They come from @natashasktchen.com.

Ingredients

• 1 1/4 C All-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 C unsalted butter, softened
• 3/4 C sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1/2 C buttermilk, room temperature

Instructions

1. preheat the overn to 350 degrees F and line a cupcake/muffin pan with cupcake liners.
2. in a medium bowl, whisk together 1 1/4C flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
3. In the bowl of an electric mixer, beat butter and sugar on medium-high for t minutes until thick and fluffy, scraping down the bowl as needed.
4. Add eggs one at a time, beating well with each addition then scrape down teh bowl. Add 2 tsp vanilla and beat to combine.
5. Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly to nake twelve cupcakes. Fillin each whoel 2/3 full.
6. Bake for 20-30 minutes at 350 degrees F or until a toothpick inserted into the center comes out clean. Cool for 5 minutes and then transfer to a wire rack and completely cool before frosting.

Blackberry Frosting

Ingredients

• 1 stick unsalted butter, soft at room temperature
• 1 1/2 C powdered sugar
• 1/8 tsp fine sea salt
• 8 oz 1 block cream cheese, softened to room temp and cut into 8 pieces.
• 1/2 C (about 15) blackberries to puree = 12 blackberries for garnish

1. Puree blackberries in a small processor then strain them through a fine mesh strainer, pushing them through with a spatula until all that is left in the strainer is seeds. Discard seeds and set the puree aside.
2. in teh bowl of an electric stand mixer fitted with the shisk attachment, mix the stick of softened butter with 1 1/2 C powdered sugar and salt on low speed or until combined, scraping as necessary – about 2 minutes. One the mixture is combined, increase speed to medium-high and beat until the cream is pale and fluffy (2-3 minutes).
3. Add cream cheese one piece at a time and mix until combined. Once all the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. Make sure the frosting is super smooth wtihout any globs of cream cheese .
4. Pour blackberry puree over frosting and continue mixing until well incorporated. Refrigerate for 10 minutes before piping onto the cupcakes.

We hope that you have a happy Vanilla Cupcake Day!!

And, be sure to check out NatashasKitchen.com for more wonderful recipes.

For More Fun Cards:

Check out Wowzer How To’s For Making Greeting Cards With Stencils, and How To Make 2 Quickie DIY Greeting Cards.