I’m so glad its spring! You know what reminds me of spring? Cupcakes. I don’t know why but they feel very spring-like to me. Cupcakes are fun. Today, I made these cupcakes with my friend. We made them for a birthday celebration! My friend and I think that the cupcake and frosting go well together. The cake is buttery and the frosting is rich. They are delicious! Here is the recipe:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Preheat oven to 350°.
Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
Divide batter among the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in the pans for 10 minutes.
Remove from pans and cool completely on wire rack.
If you’re making cupcakes, line two 12-cup muffin tins with cupcake papers.
Spoon the batter into the cups about three-quarters full.
Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
Remove cupcakes from pans and cool completely on a rack before icing.
3/4 cups of cocoa
4 cups of powdered sugar (I use 2 1/2 cups)
1/2 cup of butter
1 tsp. vanilla
1/2 cup evaporated milk
Mix cocoa and sugar together first; add remaining ingredients. Stir until smooth.
I really recommend these! They are great!