Brunch after the Easter Bunny
It's National Easter Egg Salad Week!

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

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