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Wednesday, 26 March 2008 |
These tender vanilla cupcakes with innocent chocolate frosting are a favorite for the lunch box set. Bake them on the weekend, wrap each one in plastic wrap and put them in the freezer, then send them off with your loved ones to school or work. They're soft and fresh at noon. With sprinkles, they're the perfect way to mark important occasions like birthdays or the Last Day of School.
(Makes 12)
1/2 cup butter, softened
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cup flour
1/4 cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Easy Cocoa Frosting, recipe follows
Candy Sprinkles, optional
1.) Preheat oven to 350 and line the cups of a muffing tin with parchment cupcake papers.
2.) Cream the butter and sugar in the bowl of an electric mixer, or in a large mixing bowl with a whisk. Add the eggs, one at a time, beating well after each addition.
3.) Stir the flour, cornstarch, baking powder and salt together in a small mixing bowl. Add half the flour mixture and half the milk to the butter and sugar mixture and stir or mix until smooth. Add the remaining flour mixture and the rest of the milk and stir until smooth again.
4.) Distribute the batter evenly between the lined muffin cups and bake until the cupcakes are puffed up and golden-brown, about 20 minutes. When pressed lightly in the center, the cakes should spring back up.
5.) Cool the cupcakes completely then frost them with Easy Cocoa Frosting, and sprinkles if desired.
Easy Cocoa Frosting
The surface of this frosting dries almost as soon as it's spread, so if sprinkles are applied, they should be scattered over the frosting the instant it's applied.
(Makes about 2 cups)
1/2 cup butter, softened
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups powdered sugar
1/4 cup milk
Stir the cocoa powder into the butter, then stir in the vanilla extract, the powdered sugar and the milk. Whip the frosting until it is smooth and creamy. Spread it over cooled cupcakes.
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