January 22, 2013
Yellow Cupcakes & Pink Frosting
Happy New Year! I've received many emails from loyal readers wondering where I've been lately and why the lack of posts. I apologize for the absence, the entire month of December I was not feeling well and I was tired a lot. Sometimes, you just need a little vacation to rest your mind, body and spirit. I'm feeling good again, getting back into the groove of things and keeping myself positive.
These cupcakes are a great start to getting to happy! I made this for my youngest daughter, they are mini yellow cupcakes with globs of pink frosting and heart shaped confetti. Aren't they just cute? Of course, you can't stop with just one but two or three should do it. The cake is moist, not dry and the frosting is just a typical buttercream tinted pink. Throw a handful of confetti and you have happiness, at least in your tummy! These are also great for St. Valentine's Day! Enjoy.
Yield: Serves 24 miniature, 12 regular size
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, (room temp)
3/4 cup sugar
2 large eggs (room temp)
For the Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners' sugar
1/4 cup milk or heavy cream
A couple of drops of pink food coloring
1/2 teaspoon vanilla extract
Sprinkles, for decorating
Preheat oven to 350 degrees; line the cups of 24 cup mini muffin pan 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.
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.
Divide batter evenly among prepared muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean 12- 15 mins. Cool cupcakes five minutes in tin, then remove and cool completely on a rack before 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. Add a couple of pink drops of food coloring to achieve color you are happy with. Makes enough for 12 cupcakes. You can pipe on the frosting using a star shaped tip.
Frost cupcakes; decorate with heart confetti or any confetti in your cupboard before frosting dries to ensure that they stick.
Source: Martha Stewart