A little boy we know just turned 2 last week. So, for his birthday party, Megan, our friend Sonia, and I got together and made some cupcakes. And by some, I mean four dozen. But they were tonnes of fun to decorate! For the first time we used a decorating set we bought – real tips and piping bags and everything – so we got much better results than we did the last time we tried. The end result was a bunch of fun, tasty cupcakes!
We made two dozen of each vanilla and chocolate cupcakes. The chocolate recipe is our old standby – the vegan chocolate cake recipe we converted to cupcakes.
The vanilla recipe came from Martha Stewart, like so many of our recipes.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.
For frosting, we used left over chocolate buttercream from our Lemon cupcakes, and a vanilla buttercream, whose recipe we can’t find again. Oops.