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Mini vanilla cupcakes

September 5, 2009

Vanilla Cupcakes

This recipe was supposed to be cupcakes baked in sugar cones, care of Martha Stewart’s beautiful cupcake book.  Unfortunately, even though I followed the recipe to a T, they were an absolute mess.  The batter overflowed the cones and was all over the place.  No picture… sorry.  I just don’t think to photograph what I don’t want to remember!  I did manage to salvage the rest of the batter though, and made them in mini liners instead.  The kids didn’t know what I had originally planned, so they were happy to come home to find these on the table.

My kids have been in school for almost 2 weeks now and they’ve been so good about getting up early and having to hit the ground running in the mornings.  That’s saying a lot for my little one, because she loves to sleep late; and my 10-year-old might be an early-riser, but he doesn’t always get up on the right side of the bed.  I thought they deserved a treat, so that’s where I was headed with these.  They turned out cute, after all.  It’s the sprinkles that gave them what Claudia calls “pizazz,” and who wants a cupcake with no pizazz?

Recipe:  Vanilla Cupcakes

(from Martha Stewart’s Cupcakes)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. unsalted butter, room temperature

1 c. sugar

3 eggs

1 1/2 tsp. pure vanilla extract

3/4 c. milk

Preheat oven to 350 degrees and line a mini muffin tin with paper liners.  Sift or whisk together flour, baking powder, and salt; set aside.   In another bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.  Fill liners 3/4 way full and bake for 15-18 minutes, or until a cake tester comes out clean.  Cool on wire rack.

Frosting:

(from Elinor Klivan’s cupcakes!)

1/2 c. unsalted butter, room temperature

3 c. powdered sugar

1 tsp. vanilla extract

3-4 Tbsp. whole milk

sprinkles

In a large bowl, on low speed, beat the butter, powdered sugar, and vanilla together with 3 Tbsp. of milk.  Add up to 1 Tbsp. more milk if needed to form a creamy, smooth frosting.  Spread on cupcakes or spoon into decorating bag with star tip to pipe onto cupcakes.  Decorate with sprinkles.

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4 Comments leave one →
  1. September 5, 2009 2:25 am

    These are so cute! Love the pizzazz (how does a 5 yr old know about pizzazz by the way?!)

  2. September 5, 2009 4:33 pm

    Did you like them? Make again or toss the recipe?

    Hey, I finished the book, The Time Traveler’s Wife and I’m totally bummed. It was wonderful. I’m tempted to read it again as the first go round I kept going back to read certain parts again or to double check who was telling the story. I did think she was going to give us more info on how their final meeting went but she left it up to us to imagine it as Henry did to Clare in his letter. There are a couple of things I’m still not sure about. Henry figuring out when he dies and when Henry loses his feet are the two. Oh, yeah, is Henry dying (all that weight loss) before he is killed? Hmmm, I guess I do need to read it again. Sorry I need to just email ya.
    ~ingrid

  3. oneordinaryday permalink
    September 5, 2009 11:40 pm

    Ingrid! We need a spoiler alert on this comment!! LOL I actually read it twice too – once on my own and once with book club. I loved it both times. Are you wanting to see the movie now? I still don’t want to. Books are better. : )
    – Michelle

  4. September 8, 2009 3:13 am

    How cute are these! I love a little pizazz on your cupcakes. I bet they loved these. Sorry the cones didnt turn out, I hate when that happens!

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