Springtime Garden Cupcakes
Christy Rost
| Ingredients: | |
|---|---|
| ¾ | cup unsalted butter, soft |
| 1 ¾ | cups sugar |
| 3 | eggs |
| 2 | teaspoons vanilla |
| 3 | cups sifted cake flour |
| 2 ½ | teaspoons baking powder |
| 1 | teaspoon salt |
| 1 | cup milk |
| ½ | cup butter, soft |
| 4 | cups sifted confectioners sugar |
| dash of salt | |
| 1 | teaspoon vanilla |
| 5-7 | tablespoons milk |
| assorted food coloring | |
Preheat oven to 350 degrees. In a large mixing bowl, cream butter with sugar at medium-high speed until light and fluffy, about 8 minutes. Add eggs, one at a time, beating between each addition. Stir in vanilla.
In a medium bowl, stir together the sifted cake flour, baking powder and salt. Gradually add flour mixture to creamed mixture, alternately with the milk, beating well between each addition.
Line muffin pans with paper liners. Spoon cake batter into pans, filling each cup ½ full. Bake at 350 for 15-18 minutes until the top of each cupcake is golden and a cake tester comes out clean when inserted into center of cupcake.
Remove cupcakes from pan and transfer to a wire rack to cool. Cool completely while making frosting.
In a large bowl, cream together the butter with the sifted confectioners sugar, adding milk as needed to form a creamy frosting. Stir in vanilla.
Frost cupcakes with frosting. Divide remaining frosting into small bowls; tint with food coloring as desired. Spoon tinted frosting into pastry bags fitted with decorator tips. Decorate cupcakes with flowers and leaves.
Recipe makes approximately 30 cupcakes.
*Note: Cupcakes pictured are decorated with Wilton decorator tip #190 for flowers and #67 for leaves.
Category: Cakes