Make this fabulous cupcake bouquet

Where have all the flowers gone? Right on top of your cupcake, cupcake!

Bake and decorate a wild bunch of these beautiful yellow cake treats for Mom or any time you need some sunny delight.

the Cupcake Recipes provides us with this ab-fab Classic Yellow Cupcake recipe as a base for our lovely spring bouquet.

Classic Yellow Cupcake Recipe

Prep: 25 minutes
Total: 40 minutes

Ingredients:  Makes 12

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

1/2 cup milk

1/2 teaspoon vanilla extract

Directions:

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.

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 over mix.

Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).

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.

Prepare frosting: in a medium bowl, with an electric mixer, beat unsalted 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 spread able consistency. Makes enough for 12 cupcakes.

Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

For more delicious recipes:  Martha Stewart - March 2008