Remembering 9/11 with Cupcakes
By: Leah Rodrigues
Published: September 11, 2011

Caroline Edwards of Chocolate & Carrots remembers 9/11 by baking these delicate vanilla cupcakes.  It is hard to believe that it has been a decade since that tragedy struck the United States.  There are many things to learn from that horrific event but my take home message is appreciate each day (you don't know which will be your last) and let your loved ones know how much you care for them.
Vanilla Cupcakes
	Recipe from Chocolate and Carrots
Ingredients:

2 1/2 cups unbleached all-purpose flour
3 teaspoons baking powder
3/4 cup unsalted butter, softened
1 2/3 cup sugar
1 cup egg white substitute (such as egg beaters)
2 1/2 teaspoons vanilla extract
1/2 cup unsweetened almond milk

Directions:

Preheat the oven to 350°F.
Place a paper baking cup in 24 regular-sized muffin cups (filling two 12 muffin cup pans).
In a bowl, combine the flour and baking powder. Set aside.
In the bowl of your stand mixer, beat the butter on medium speed for about 30 seconds until fluffy.
Slowly add the sugar beating for a total of about 2 minutes.
Add the egg white substitute and beat until combined. You may have to scrape the sides of the bowl.
Add in the vanilla extract and the milk. Beat until combined.
Slowly add in the flour mixture until just blended.
Divide the batter evenly, filling about 2/3 full.
Bake for 15-20 minutes, or until your cake tester comes out clean.
Allow them to cool in the pans for about 5 minutes.
Then, remove and place the cupcakes on a cooling rack to cool completely before icing.

Cream Cheese Frosting
Ingredients:

1 (8 ounce) package of 1/3 fat cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups of powdered sugar
2-3 teaspoons skim milk

Directions:

In the bowl of your stand mixer, beat the cream cheese and butter until light and fluffy.
Add in the vanilla extract, beating again.
Slowly add in the powdered sugar, beating in 1 cup at a time.
Add in enough milk to make the icing the consistency you desire. And you can always add more powdered sugar if it gets too runny.

White Chocolate Decorations
Ingredients:

white chocolate or white chocolate candy melts
white edible glitter dust

Directions:

Melt the white chocolate either over a double boiler or in the microwave (15 second intervals, stirring until melted).
Lay out a piece of parchment paper on a baking sheet.
Pour the melted white chocolate in a pastry bag attached with a tip (I used Wilton #4).
Draw out your design with the chocolate.
Place the baking sheet in the freezer until the chocolate is hard.
Brush the chocolate with edible glitter dust.
Place back in the freezer until you’re ready to decorate your cupcakes.