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Baking Is Science For Hungry People: Birthday Cupcakes

Hello All,

Another friend at work had a birthday, so I decided to make her some cupcakes. I had some leftover Peanut Butter Buttercream Frosting, so I decided to whip up a batch of Bittersweet Chocolate Buttercream Frosting  and use a basic Vanilla Cupcake (recipe below) to host them both.

Birthday Cupcakes!

So to make these yummy treats, I started with creaming 1 cup of unsalted butter with 1 cup sugar until fluffy. Gradually add in 2 1/2 cups flour, 1 tspn baking powder, 1/4 tspn salt, 2 tspn vanilla and 3/4 cup skim milk.

Vanilla Cupcake Batter!

Once your batter is completed, pour it into cupcake liners and bake for 18 minutes at 350. Remove from oven and let cool for 5 minutes before removing from the bakeware. Set in the refrigerator overnight or for 4 hours for best effect. Once they are fully cooled, frost with your frosting, top with a bittersweet chocolate chip or a salted peanut or a piece of Andes Mint or an M&M candy.

Vanilla Cupcake with PB Buttercream!

Vanilla Cupcake with Bittersweet Chocolate Buttercream!

Basically, have fun with toppings and frosting combinations! You can make  some great combinations and make it look beautiful as well, so play with frosting colors too! Enjoy!

Craft You Later,
Beth

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