Jul 4, 2008
Butter Cream Vanilla Cupcakes
I have had the book cupcake heaven for several months now and never got a chance to use it. Suddenly this morning I woke up with an awful urge to bake cupcakes using this very book and it just happened to be the Fourth of July so what other option did I have then to do a red, white and blue theme? I finally decided on the ever so good "Butter Cream Vanilla Cupcakes". However, the book does make these very cupcakes with yellow frosting and rainbow sprinkles so as you see I had to change just a few things. Oh and did I mention hands down this is the best cake and frosting I have ever had, a keeper for sure.
HAPPY BIRTHDAY AMERICA and to my two brothers that serve in the USA Navy I am so proud of you!
1 stick unsalted butter, at room temperature
1/2 cup sugar
1 cup self-rising flour
1 teaspoon pure vanilla extract
2 tablespoons milk
6 tablespoons unsalted butter, at room temperature
1-3/4 cups confectioners sugar
1 tablespoon milk
1/4 teaspoon pure vanilla extract
red, white and blue food coloring
1. Preheat oven to 350 F. Beat the butter and sugar together in a medium bowl until pale and fluffy, then beat eggs, one at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk.
2. Spoon the mixture into the paper liners (1 heaping tablespoon) and bake in the preheated oven for about 18 minutes until golden, risen and a toothpick inserted in the middle comes out clean. Cool
3. To decorate the cupcakes, put the butter in a medium bowl and beat until smooth and creamy. Add the sugar, milk and vanilla extract then beat together until smooth and creamy. Divide frosting evenly into 3 bowls and add a few drops of the food coloring, stir until well mixed and you have achieved your desired color.
4. Swirl the butter cream on top of the cupcakes, then scatter over with sprinkles.
Yields: 1 dozen
Adapted from Cupcake Heaven