Well, today is really just a bonus cupcake recipe. It isn’t anything special, I just wanted to try out this cute frosting color scheme that I saw on Pinterest. It was a post from McCormick that showed how many drops of their food coloring was needed to make frosting that matched each NFL team’s colors. I thought this was perfect for the Super Bowl and the little “party” we were having. The cupcakes are the same basic recipe I’ve been using but this time I kept it basic vanilla. The frosting isn’t anything special though because the McCormick color guide called for white canned frosting. My husband is pulling for the Seattle Seahawks to win so of course I made my frosting green & blue. My only regret is that I wish I would’ve thought to swirl the colors together; I think they would have turned out so much better if I had done that. It was still fun playing with the colors though.
The exciting part of this post is the fact that my new mixer came today! It’s beautiful! I have never had a stand mixer before and I am so in love with it! I cannot wait to make cupcakes next week so that I can use it for the first time. This mixer is going to make my baking experience that much better!
Basic Vanilla Cupcakes
- 1/2 cup butter, softened
- generous 1/2 cup granulated sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- scant 1 cup self-rising flour
- 1 tbsp milk
- Preheat the oven to 350ºF/180ºC. Put 12 paper liners in a shallow muffin pan.
- Put the butter and sugar into a large bowl. Using a wooden spoon or an electric mixer, beat together until the batter is pale, light, and fluffy.
- Gradually beat in the eggs. Add about 1 tablespoonful at a time and beat thoroughly after each addition.
- Beat in the vanilla extract. Using a large metal strainer or a sifter, sift the flour into the bowl.
- Using a metal spoon, gently fold the flour into the batter until thoroughly incorporated.
- Add the milk and fold gently into the batter.
- The cupcake batter should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl.
- Carefully spoon the batter into the paper liners, being careful not to overfill them.
- Bake in the preheated oven for 15-20 minutes, or until the cupcakes are risen, golden, and just firm to the touch.
- Let the cupcakes cool in the pan for about 10 minutes, then carefully transfer to a wire rack. Let cool completely.