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For a bake sale there is nothing better in getting kids to beg their parents to spend money than rainbow cupcakes.  The colors beckon them, and the mini size makes parents feel better about letting their kids have a treat.

I used my go-to vanilla cupcake recipe that I found through Martha Stewart a while ago. 

 

First step is adding the dry ingredients into your bowl.

Cutting in some cubed butter (but not overly cold butter).

Then adding the liquid ingredients.

It makes the cake dense and moist and really delicious. 

I also topped it with a simple vanilla buttercream which I’ll post the recipe for tomorrow.

Making colored cupcakes is pretty simple, it just calls for dividing up the batter and coloring each a different color.

The time-consuming part is taking a little bit of batter and adding it layer by layer.

Although it really doesn’t take as long as you’d expect. 

Vanilla Cupcakes

adapted from Martha Stewart

Ingredients:

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 325 degrees.
  2. Line cupcake pans with paper liners; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
  4. Add butter, mixing until just coated with flour.
  5. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
  6. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition.
  7. Beat until ingredients are incorporated but do not overbeat.
  8. Divide batter evenly among liners, filling about 2/3 full.
  9. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 10-15 minutes for mini cupcakes, 17-20 minutes for regular sized.
  10. Transfer to a wire rack to cool completely.
  11. Once cupcakes have cooled, Frost tops of each cupcake and decorate any way you desire.
  12. Serve at room temperature.
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