I have been on a sugar rush lately... cookies, brownies - and now cupcakes. I am absolutely crazy for cupcakes! These are easily made from scratch & are just the right sized vehicle for creamy frosting, what ever flavor you prefer. I've included the same buttercream recipe at the end as I did for the brownies in a previous post.
Ingredients:
2 cups sifted cake flour (SoftaSilk)
1-1/3 cups granulated sugar
2-1/2 tsps. baking powder
1 tsp. salt
1/2 cup softened butter or shortening
3/4 cup milk
2 tsp. vanilla
2 eggs
Sift together flour, sugar, baking powder and salt. Add shortening, milk and vanilla & beat for 2 minutes with electric mixer at medium speed. Add eggs and beat 1-1/2 minutes longer. Line aluminum cupcake pans with paper liners and fill about 1/2 to 2/3 full. Bake at 350 degrees for 20 to 25 minutes.
Cakes are done when tops spring back when touched or when inserted toothpick comes out clean. Cool and frost. Top with sprinkles or nuts if desired. Yields approx. 18 cupcakes.
Buttercream Icing:
2 cups sifted powdered sugar
1/2 stick of butter
1 or 2 Tbsp. of milk or cream
1 tsp. vanilla
food coloring - optional
Blend first four ingredients together with electric beater until light and fluffy - adding only as much milk as needed for spreadability. Add a few drops of food color if desired, beating until well blended.
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