credit: honeyandjamphotos
I said in yesterday’s post, Waste Not Want Not, that today I would post a recipe using breast milk. Now to be honest I have not tried the version I am about to give you but I have tried the original version. I made them for my daughter’s 2nd birthday. I didn’t end up taking a photo but they actually looked identical to the found photo above. (Check out honeyandjam’s other great foodie photos, on her blog, etsy shop and flickr!) These are one of the yummiest cupcake recipes I have ever made. The pink colour comes naturally to the buttercream frosting because it’s made with fresh strawberries. This frosting is hand’s down the best I’ve ever made myself. I was eating spoonfuls of the leftovers. To be kind I have actually decreased the ingredient amounts in the frosting recipe so you all won’t have to deal with the leftovers like I did. But if you do indeed like LOTS of frosting then double the ingredient amounts.
Enjoy!
Vanilla Breast Milk Cupcakes With Strawberry Frosting
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 cup butter
3/4 cup sugar
2 eggs
1/2 cup breast milk
1/2 cup plain yogurt
1/2 tsp vanilla
Strawberry Buttercream Frosting
1/4 cup butter, softened
3 strawberries, hulled and chopped up
1 1/4 cups icing sugar
1/8 cup breastmilk
1/8 cup half-and-half
1 tsp vanilla
Directions:
Preheat the oven to 350 degrees. Line 18 muffin cups with liners. Set aside.
In a medium bowl, stir together the flour, baking soda, and baking powder until well mixed.
In a large bowl with an electric mixer on medium-high speed, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. With the mixer on low speed, beat the flour mixture alternately with the yogurt and breast milk. Beat in the vanilla. Pour the batter into the muffin cups.
Bake the cupcakes until golden on top and a toothpick inserted in the center of each comes out clean, about 15 minutes. Transfer the pan to a rack to cool completely.
Meanwhile, prepare the frsoting. Cream the butter until it is pale and fluffy. Add the strawberries: beat for 30 seconds. Then add the icing sugar, 1/2 cup at a time until well blended. Add the breast milk and cream, alternately by spoonfuls, beating until blended. Add the vanilla and beat until well incorporated.
Spread the frosting on the cooled cupcakes and place a piece of strawberry on the top of each.
I think this might make a fun weaning party dessert. Just a thought, although maybe that’s a bit cruel. What do you think?
Related posts:
- Foodie Fridays: Fresh Strawberry Pie
- Vanilla Chocolate Marble Banana Loaf
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- Foodie Fridays: Ice Cream Cake
- Milk In Your Coffee?
Tags: breast milk, dessert, Foodie Fridays
I wanted to double my son’s 2nd birthday with a weaning party since he only nurses in the mornings when he wakes up now. BUT, his birthday was wednesday and that morning he had to get a full leg cast on his left leg for a tibia fracture he sustained on monday at the playground (on the slide)
see post: http://www.puremothers.com/?p=1338
It seems cruel to take that away now and he has had too many sweets between his party wednesday and tomorrow’s play group party. Maybe when his cast comes off I’ll try these cupcakes and have a separate weaning party for him. I haven’t pumped since he was 4 months old though, so it won’t be with breast milk. I’ll use rice milk.
Thanks for the recipe!
Pure Mothers’s last blog post..Happy Birthday, Baby
These look fantastic! Although, in the spirit of honesty (and waste not, want not) I don’t pump so it would be a pain to use breast milk. I think they might be yummy with the coconut milk leftover from our grilled pinneapple soaked in coconut milk and rolled in raw sugar!
Heidi’s last blog post..Eeek! It’s getting to be that time again!
Okay, I am actually trying to make these right now… I have a few comments and questions:
I can’t wait!
1) the 1/2 breastmilk equals about 3 ounces; the 1/8 cup equals about 1ounce.
2) I sat for 30 minutes to pump those 4 ounces since I had none, but the recipe sounded SO good I decided to go ahead and do it or it would never get made and I would wind up just wondering what it taste like!
3) I realized I didn’t have any Half and Half (I had everything else) so I used 1/8 cup Whole Milk in it’s place and the frosting is very liquidy!
4) I am adding more Icing Sugar (Powdered Confectioner’s Sugar) to thicken it – hope it helps!
5)My husband thinks that anyone other than the breastfed baby should not drink BM (I gave a bag of it to a friend to put in her daughter’s eye to heal her pink eye and he thought that was gross, but he thought it was normal to put warm cow’s milk in it)… so I’ll be offering some to him and won’t tell him it has BM in it until after he eats it!
First of all it is so cool you are making these. I can’t wait to hear how they turn out!
To answer your main question – yes the icing is a bit liquidy. I recall that being the case too, which is the main reason you should add the milk/cream a little bit at a time until it reaches the right consistency. Adding extra confectioner’s sugar should totally do the trick.
Please let me know how these turn out.
Oh yes, and one of the reasons I think the frosting gets liquidy is that the strawberries add that extra element of a juicy substance. But so worth it!!
Melodie’s last blog post..Foodie Fridays: Vanilla Breast Milk Cupcakes With Strawberry Frosting
@Heidi – YUM! That sounds amazing!
Melodie’s last blog post..Foodie Fridays: Vanilla Breast Milk Cupcakes With Strawberry Frosting
I actually found one small Half and Half in my fridge and added some of it along with extra powdered sugar and it definitely worked! They taste amazing! My boys were actually getting impatient with me and started picking at the cooled cupcakes while I was fixing the icing
Ok I made them! We are gluten free at our house, so my gluten free/dairy free version of the recipe (with coconut and cinnamon) is posted on my blog now…along with pictures!
My husband and I agree this is the best g-f cupcake we have ever eaten.
I didn’t add any liquid to my frosting other than the strawberries and that worked out perfectly.
Heidi’s last blog post..Cupcakes
[...] Breast Milk – The best first food for babies. Breast milk changes over the breastfeeding period to meet your child’s specific health needs. For example, the breast milk produced for infants is different from that for a toddler, and the milk produced when you or your child is sick is different from that when you are well. Breast milk can also be used as a substitute for regular milk in cooking or baking. To read a recipe for breast milk cupcakes, go here. [...]
[...] Homemade cake(s): I made 2 dozen vanilla cupcakes (no breast milk) with real strawberry icing and a vegan cake for a couple dairy intolerant guests. They were very yummy. Enough [...]
I used my last bag of frozen breast milk to make these and my baby loved his first cupcake! My in-laws were a bit put off so my Mom made sure to taste some as well as my best friend who loudly pointed out that she drinks milk from cows she doesn’t know so a cupcake made from my milk would be great. The icing was runny so I added more powdered sugar and it turned out really sweet, the strawberries added just the right amount of color and flavor.
[...] So I tried “chickpea cake” and lo and behold was this recipe on foodbuzz. And this picture. Now I want to go and make them. And feed them to people. And make them squirm when I divulge the secret ingredient. It would almost be as fun as serving breastmilk cupcakes. [...]
That’s just nasty.