Jun 302010

Today I wanted to make cupcakes. Amara requested that the cupcakes be pink with red frosting and orange sprinkles. Who am I to argue?!?!?

Cupcake Ingredients

Mixing the (PINK!) Batter

Going in the Oven

Just Out of the Oven

Frosting Ingredients

Red (honest it’s red) Frosting

Ready to Eat!

Basic White Cupcakes

1 18.25 ounce box white cake mix
1 1/4 cups buttermilk
1/4 cup butter, melted
2 whole eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Billy’s Vanilla Buttercream (recipe below)

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Billy’s Vanilla Buttercream

1 cup unsalted butter (2 sticks) room temperature
6 cups powdered sugar (6 to 8 cups)
1/2 cup milk
1 teaspoon vanilla (I also add 1/2 tsp almond extract)

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

These are very yummy! I could eat them all.

Cupcake recipe here and frosting recipe here.

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