Oh, Mollie

Birthday Girl

Your beauty should not come from outward adornment, such as elaborate hairstyles and the wearing of gold jewelry or fine clothes. Rather, it should be that of your inner self,the unfading beauty of a gentle and quiet spirit, which is of great worth in God’s sight.

1 Peter 3-4

Yesterday we celebrated sweet Mollie’s 7th birthday. She is definitely the baby of our family and she knows it. She’s a lot like me, so naturally she likes to have the whole day be about her!

We started the morning with birthday doughnuts from Krispy Kreme, followed by a BBQ lunch from her favorite place in Brooklet. Then it was cupcakes with her class, and to end the day it was pizza at home in pj’s with her neighborhood besties. We had a full day celebrating 7, because honestly, it only happens once.

My favorite part of the day was sitting at the lunch table with her and Jake while she said grace. She says it loud and proud for all to hear! It was sweet to see some of her friends also bow their heads along with us. It makes my heart happy to see her already being a light in her own little world.

Cupcake Duo

This year as the special treat for her class, Mollie requested a duo of cupcakes with strawberry cream cheese frosting. A soft white cake and a rich chocolate cake covered in strawberry cream cheese is what birthday dreams are made of after all!

Classic White Cake

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup half and half
  • 2/3 cup water
  • 3 teaspoons vanilla extract
  • 6 egg whites

Preheat oven to 325 degrees. Place cupcake liners in muffin tin (this makes roughly 30 cupcakes). Beat shortening and butter together until fluffy. Slowly add in sugar until combined.

Sift flour, baking powder, and salt. Add to butter mixture alternately with the half and half and water, beginning and ending with the flour. Stir in vanilla. Beat egg whites at a high speed with a mixer until stiff peaks form. Gradually fold egg whites into batter.

Fill tins only halfway to avoid them spilling over the top. Bake for 18-20 minutes, or until a tooth pick comes out clean. Cool on a wire rack.

Chocolate Cake

  • 3/4 cup all purpose flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature VERY IMPORTANT
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 1/2 cup buttermilk, at room temperature VERY IMPORTANT

Preheat oven to 350 degrees. Line muffin tins with cupcake liners (this makes roughly 18 cupcakes).

Whisk flour, cocoa, baking powder, baking soda, and salt together. In another bowl whisk eggs, sugars, oil. and vanilla. Add half of the egg mixture to the dry ingredients, followed by half of the butter milk. Continue until all ingredients combined.

Fill cupcake tins halfway with batter. Bake for 18 -21 mins, or until a toothpick comes out clean. Cool on a wire rack.

Half-way is key

Strawberry Cream Cheese Frosting

  • 2 8 oz. blocks cream cheese, I use 1/3 less fat, softened
  • 1/2 cup butter, softened
  • 2 16 oz. packages of powdered sugar
  • 1 teaspoon vanilla
  • 3 tablespoons good strawberry jam or preserves

Cream butter and cream cheese together. Add jam/preserves. Slowly add powdered sugar (you may need up to an extra cup of powdered sugar to reach desired consistency). Stir in vanilla.

The big kid ( Jake ) licked the bowl

I piped the icing on using an extra large piping tip, and topped with a half of a strawberry.

Our sweet girl and her class enjoyed these sweet treats and I hope you do too!

Until next time,

Fellowship Foodie

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