Tuesday, March 29, 2011

Birthday Present For Little Girl - Purse

One of my goals for 2011 is to make homemade gifts.  This is my first homemade gift of the year.  A purse for a 4 year old little girl.  She loved it!  The purse was quick and easy to make.  Picking out the fabric from my stash and sewing the purse together took less than two hours.  Picking the fabrics probably took longer than actually sewing the purse together.

Here is the link for the purse tutorial from Little Girl Pearl.  I also stuck inside the purse a scratch paper notebook and pen and a Lil Cutie Pouch from Noodlehead.

Wednesday, March 2, 2011

Magnolia Cupcakes and Birthday T-shirt!

Today is my little Dennis the Menace's 2nd Birthday.  Happy Birthday!  So this morning before I took him to school I decided to make him a t-shirt.  I also had to shorten the shirt because it hung to his knees.  I'm happy with the way it turned out considering I made it in less than 30 minutes.  On the front is an E for his first name and a 2 on the back for his age.

The Magnolia Bakery cupcakes for E's birthday party at school.

Level: Easy
Yield: 24 cupcakes


1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.  Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

I wanted to try out the new coloring paste I bought the other day but didn't think coloring the icing blue for a bunch of one and two year olds was a good idea.  So I colored the left over frosting and decorated a few for home.  Yummy!!