What is it about layers of frothy white tulle that makes me sigh. I want to fall into it, step through it. Wrap myself in it. As a child, peeking out from a pile of fluffy tutus, I’d wonder if one day I would pop up to find myself an a dreamy land where ladies and gentlemen toasted each other with teacups filled with hot chocolate and glittery marshmallows.
Imagination. In my opinion, one can never have enough of it. Just like Alice in Lewis Carroll’s Through the Looking-Glass, why can’t we believe “as many as six impossible things before breakfast”?
I have loved this sequel to Alice in Wonderland since childhood, and over the years have found an abundance of creative inspiration from it. When Alice passes through her mirror to the other side, she finds much is the opposite of what it had been. She is forced to adjust and look at things differently. Not a bad practice. I’ve always felt seeing things on the flip side can lead to marvelous new adventures.
As a mother of preschoolers, I see my young twins’ daily triumphs, but also their disappointments. I try to show my children how to turn around a situation that didn’t go as they had wished into a positive learning experience. Just as Alice progresses with determination along the chessboard-like countryside in this book, I want my daughters to grow into young ladies who can think fast on their feet as they maneuver through life.
In homage to this wonderful book, I decided to make cupcakes. I adore the ethereal white queen in Tim Burton’s film version, so she became my muse for this baking experience. Perhaps you’d like to tumble over and join me for cupcakes and tea?
“Well, now that we have seen each other,” said the unicorn, “if you’ll believe in me, I’ll believe in you.”
—Lewis Carroll
Decoration
Pink, lavender, purple and white sugar blossom cake decorations (various sizes)
Silver sugar sprinkles
White flower filigree cupcake wrappers
Vanilla Cupcakes
2 cups unbleached all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
Place rack in the middle position and preheat oven to 350 degrees fahrenheit. Next, in a large bowl, combine the sugar, flour, baking powder and salt. Then add in the rest of the ingredients, and beat with an electric mixer until smooth. Pour the batter into lined cupcake pans.
Bake for 18-20 minutes until an inserted toothpick comes out clean. Let cool so you can frost and decorate.
Vanilla Buttercream Frosting
2 cups powdered sugar
1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk
First, with an electric mixer, beat the vanilla extract and butter in a medium bowl. Then slowly mix in the powdered sugar, and beat. Now pour in the milk. Lastly, using the electric mixer, beat the mixture until it is smooth and fluffy.
Now decorate the tops of the cupcakes with frosting. Then place the cupcakes in decorative wrappers. Shake sprinkles onto each cupcake. Lastly, arrange various size sugar blossoms on the tops of the cupcakes.
Makes 14 cupcakes
Note: If you prefer an easier version use store bought cake mix and frosting. Or…just pick up undecorated cupcakes and embellish them yourself!
(You may want to be kind to your teeth and let the sugar sprinkles melt in your mouth and not eat the sugar blossoms.)
