Remembrance Cupcakes

On Tuesday, Marla from Family Fresh Cooking began a movement to bake to remember.


9-11 Remembrance –

It’s hard to believe that it’s already been a decade.

I remember sitting in the high school cafeteria watching the news with my fellow freshman, trying to understand what had happened. They sent us home early, too.

On the day, I was glad for a day off from school. I think it’s hard for kids to comprehend the severity of an event as disastrous as this, especially when you’re in a safe bubble in your own community. Once we got home and my mom explained in our terms what was on the television to my 3 sisters and myself, we realized the extent of what had actually happened.

It was an indescribably sad day…I still can’t imagine what it was and is like for those family and friends who lost someone.

So, today, I remember with these soft and delicate cupcakes.

Remembrance Cupcakes

adapted from the big book of cupcakes

Vanilla Cupcakes


  • 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


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

Cream Cheese Frosting


  • 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


  1. In the bowl of your stand mixer, beat the cream cheese and butter until light and fluffy.
  2. Add in the vanilla extract, beating again.
  3. Slowly add in the powdered sugar, beating in 1 cup at a time.
  4. 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



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


  1. I didn’t realize you were so young! Your posts/ blog are always so sophisticated I just assumed you were much older. These cupcakes look divine- I think today I will just have to make them.

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