That’s what Emma Grace calls these tasty treats!  I found this great cupcake recipe from my Better Homes and Gardens cookbook.  It’s great because boxed cake mixes are rather expensive here.  Of course, homemade is better and also trans fat free!  Here’s the recipe and the frosting recipe I use.  

Yellow Cake
2 3/4 cups flour
2 1/2 tsp baking powder
1/2 cup butter
1 3/4 cups sugar
1 1/2 tsp vanilla
2 eggs
1 1/4 cups milk
Combine flour, baking powder, and 1 tsp. salt in small mixing bowl.  In large bowl, beat butter for 30 seconds.  Add sugar and vanilla and beat until well combined.  Add eggs one a time, beating after each addition.  Add dry ingredients and milk alternately, beating after each addition.  Line muffin tin and bake at 375F for 18-20 min.  
Butter Frosting
6 tablespoons butter
4 1/2 to 4 3/4 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla
In small bowl, beat butter until light and fluffy.  Gradually add half of powdered sugar, beating well.  Beat in milk and vanilla.  Gradually beat in remaining powdered sugar.  Add more milk if necessary.

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