Ingredients:
1 cup white sugar
1/2 cup softened butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk
Preheat oven to 350*f
Makes 12 cupcakes, or a 9x9 cake.
Start off by creaming the sugar and butter. The key to this entire recipe is to make sure every step is beaten extremely well. Once creamy, beat in the eggs one at a time. I beat each egg a good 5-8 minutes, and then added the vanilla.
Combine the baking power and flour and then add it to your batter and mix well! I mixed my batter about 7 minutes before I poured my cupcakes.
Bake a cake for 30-40 minutes, or cupcakes for 20-25. 20 minutes baked my cupcakes perfectly today.
Do the toothpick test to make sure they're done.
While I left my cupcakes to cool on my cooling racks, I started on some buttercream. Since I made icing over the summer from scratch, I will not buy canned frosting ever again. It tastes terrible now. Rachel had her own recipe for that icing though, so, I went online looking for a simple, yummy buttercream. I stumbled upon a highly rated recipe on allrecipes and decided it would be perfect.
Icing Ingredients:
1/2 cup softened, unsalted butter
2 cups confectioners sugar
1 1/2 tsp vanilla
2 TBS milk
food coloring, if desired. (i used pink)
Start off by mixing the butter on it's own, and add in the sugar. Add the vanilla and it should make it pretty creamy. (for some reason, mine was a little dry before I added the vanilla.) Once mixed pretty well, add in the milk. Beat it until it looks like a nice, smooth consistency. I mixed mine for about 3-4 minutes.
When your cupcakes are completely cooled, start icing! I used a large wilton star tip for these.
I bought some cute pearl sprinkles as well as some edible silver stars a week or two ago so I used both since I couldn't decide.
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| My mom was nice enough to help me clean up today, and she hung out with me while I took pictures of these. She's definitely my best friend. [: |
With love,
Staci.
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