Yellow Cupcakes with Vanilla Buttercream


 

My dog is so cute.  She has a long tennis ball that she loves and she walks around the house with it almost like a security blanket.   When she wants something she will pick up the tennis ball and just stare at you and wag her tail.   If you are wondering what a long tennis ball is, well, it’s just that.  It looks like a tennis ball, but its long.  Maybe I should call it a tennis log cause it’s not really a ball…anyways.  She likes it and she hasn’t ripped it to shreds so we have that going for us.

Cupcakes are a great treat  for so many reasons.  I could list all of them here, but I have decided to just give you my top three.  Seriously, do you need more reasons to love cupcakes??

1)  They are the perfect portion of cake and frosting all wrapped up in a cupcake wrapper.

2)  You can decorate them in hundreds of different ways.   White frosting with pink sprinkles?  Chocolate frosting with white sprinkles?  Pipe or spread the frosting?  The possibilities are endless….

3)  Kids go bonkers for them.  I think they actually like cupcakes more than cake.  What am I saying…I think adults actually like cupcakes more than cake.  Some kids just lick the frosting off the top and that is ok, too.  Those are the same kids that pull the bologna out of their sandwich and leave the bread, I think.

These cupcakes were really yummy.  The only thing that I would change would be to add less milk to the frosting.  The instructions say to add everything all at once, but I usually just add the milk gradually because it’s so hard to get frosting back once you have put in too much liquid.

They have a dense consistency and they hold their shape really well.  I hate it when cupcakes fall apart – especially when you are at a party and trying not to look like a slob:-).  The taste was great, a lot of butter, vanilla and egg flavor. They’re not too sweet,which I really like in a cake, because the frosting will be plenty sweet.   These only made a dozen cupcakes so you won’t have cupcakes coming out of your eyeballs..and you won’t be tempted to scarf one down for breakfast the next morning (not that I would ever do that.)

When I decorate cupcakes or frosted cookies I very often let the kids do the sprinkles or the frosting.  Sometimes I will let them help with the cake, but that’s usually when I have a little extra time (and patience.)

Enjoy!

Martha Stewart’s Yellow Cupcakes

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Sprinkles, for decorating

For the Frosting

1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low-speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
  4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
  5. Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners’ sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.
  6. Frost cupcakes; decorate with sprinkles before frosting dries to make sure that they stick. The frosted cupcakes are best eaten within 1 day.

 

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