I haven’t been having the best time lately.. I’m really grateful for friends. A couple of them came over the house to visit and I made some cupcakes!

I got the yellow cupcake recipe from MarthaStewart.com and the frosting from allrecipes.com

YELLOW CUPCAKE RECIPE:

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs

Directions

  1. Preheat oven to 350 degrees.line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
  4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

FROSTING:

  • 1 cup shortening
  • 4 cups confectioners’ sugar
  • 4 tablespoons milk
  • 1 1/2 teaspoons almond extract

1. Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

Be careful about the almond extract. I think I put too much in mine..

I think I can still improve on this recipe. It was my first try. My imperfect cupcakes.. Aren’t they cute?

Advertisements