I cannot help baking. Specially not when its fall and I’m on the brink of entering the three best months of the year! I’m a loyal Fall/winter girl! To top, today is a very special day for me and it needs celebration!
Here goes the recipe!
All purpose flour: 1 cup
Baking powder: 1 teaspoon
Sugar: 3/4th of a cup
Butter: 2/3 rd of a cup
Eggs: 2, large
Vanilla Extract: 1 teaspoon
Cold water: 2 tbsp
Cream butter and sugar, until light and fluffy. Dunk in two eggs, beat again and add vanilla.
In another bowl, sift baking powder and flour.
Mix the dry ingredients to the wet, mixing a bit at a time to avoid lumps.
Add cold water and give it a final whisk.
Line a muffin tin with cupcake liners and spoon in the batter. Remember to spoon in only till half to two thirds as you’ll need to keep room for it to rise.
In a preheated oven (That’s been preheated in 325) bake your cupcakes for 10-12 minutes or until a toothpick comes out clean.
For the frosting
Mix unsalted butter and powdered sugar until light and airy. Mix in 1/3 of a teaspoon of vanilla extract and give it a final mix.
Now, you can either fill in a piping bag with your butter cream frosting and craft along or spoon and spread it on top of your cupcakes and sprinkle some rainbow rice, black rice or sprinklers of your choice! I don’t like very thick frosting in any form, so I chose the latter.
Happy weekend & Bon Appétit!