I’d never heard the phrase “Golden Birthday” till our twins came home from school a couple of years back talking about a friend who was celebrating her 12th birthday on the 12th of April.
It certainly seemed like a made up holiday, but which holidays aren’t?
This one is simple, just gather all your golden accessories and have a fun time.
Since the Golden Birthday will fall on whatever day your birthdate and age match up, it can be quite fun.
This year our twins turned 14 on December 14th.
This former catering Momma went a bit into overdrive to embrace the golden theme with a bit of inspiration from this site.
We had gold balloons, gold tablecloths, gold plates, cups and napkins, gilded chargers full of golden oranges, carrots and yellow peppers for dipping in hummus.
All things yellow were included for foods, especially things I would typically not buy.
So organic potato chips, organic corn chips and organic cheese puffs made an appearance too.
But most of all the sixteen girls who attended loved the chocolate fountain with fruit and the yellow cupcakes gluten free, of course.
- preheat oven to 350 degrees
- place paper liners into cupcake pans or grease well.
- beat butter in mixer till light and fluffy
- add ⅓ sugar, beat for 1 minute
- repeat with remaining sugar.
- Beat in eggs
- Stir together till one color: flour mixes, baking powder, salt, pixie dust.
- Add half flour mixture to butter mixture, beat well
- add one half of the ½ and ½, beat well
- repeat with remaining flour and ½ and ½
- Stir in vanilla extract
- Scoop dough into paper liners, filling to ⅔ full
- bake 30-35 minutes
- creates 14 cupcakes
I used my favorite Buttercream for the frosting,
- One Stick of unsalted organic butter
- one pound of confectioners sugar- I use C&H pure cane because the organic sugar makes the frosting come out beige in color
- ¼ cup cream or ½ &1/2 or milk
- 1 teaspoon vanilla extract
- pinch of salt
- Beat butter in mixer till light and fluffy.
- Add confectioner sugar by the cup, beating 1 minute after each addition.
- Once you have added two cups of the sugar, add the vanilla extract.
- Add another cup of sugar
- Beat another minute.
- Begin to drizzle the cream down the side of the bowl as you beat, allowing the frosting to loosen and swell with air.
- Continue to beat once all the cream is added.
- To create the cupcake swirl, I loaded the frosting into a piping bag with a open tip. This kit has all the things you need, including colors.
To finish them off with just the right touch, I used these edible glitter stars from Wilton.
I wish I could have found a naturally tinted gold color, but I’ve never found one. Have you?