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Saturday, my sweet baby, Joseph, turned 7. It sounds so big to me! I can't believe how fast it has gone by. It seems like just yesterday I was holding him in my arms, waiting on his first smile. He has been such a joy to watch grow up. He has such a tender heart and is the sweetest little thing. I'm so blessed to have him as my oldest son. On Friday, I took cupcakes to his school for him to share with his class. He requested I make vanilla cupcakes with green icing. I questioned him on that because he is a chocolate cake kind of kid. This will go to show his heart for others, he said, "No. I want vanilla because some of the kids might not like chocolate." So cute! Anyway, who am I to say, "No." to such a sweet boy?! I opened up my trusty Betty Crocker cookbook and got this recipe. It was so yummy! My cupcakes were left in the oven a little too long, so they came out a little dry. (Did I mention that I have a 4 year old and a 10 month old at home?) They were still quite tasty. I also put sprinkles inside the batter so that the cupcakes would have the colorful confetti look on the inside. Unfortunately, I didn't get a picture of this. I wasn't about to try to snatch a half eaten cupcake from a 7 year old in Joseph's class for a picture. Kids are crazy! You're bound to loose a finger with that sort of reckless behavior! Then I put a vanilla buttercream frosting on them. I typically don't care for buttercream much. But I have to make a confession...The only buttercream I really ever eat is the yucky kind off of store bought cakes. I'm going to have to start making homemade buttercream more often cause it was much better than what I expected! Overall, it was a yummy cupcake and Joseph was proud to have something to share with his friends on his special day.
Starlight Yellow Cake
Prep: 10 min; Bake: 45 min (Cupcakes - Bake: 20 min)
Makes 16 servings (Cupcakes - 24 cupcakes)
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening (I NEVER use shortening. Gross. I used butter...the real stuff. It makes them taste so much better!)
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla
3 large eggs
Sprinkles
Prep: 5 minStarlight Yellow Cake
Prep: 10 min; Bake: 45 min (Cupcakes - Bake: 20 min)
Makes 16 servings (Cupcakes - 24 cupcakes)
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening (I NEVER use shortening. Gross. I used butter...the real stuff. It makes them taste so much better!)
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla
3 large eggs
Sprinkles
- Heat oven to 350. Grease bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or 3 round pans, 8x1 1/2 inches, with shortening (BUTTER); lightly flour. Or, simply drop cupcake liners into a cupcake pan. =)
- Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Lightly stir in sprinkles. It is important that you stir as little as possible after the sprinkles are added. If you over-stir, you will have swirl...not confetti. Pour into pan(s). If making cupcakes, fill liners about 2/3's full.
- Bake rectangle 40-45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 20-25 minutes, cupcakes about 20 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
Makes 16 servings, about 2 cups
3 cups powdered sugar
1/3 cup stick butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
- Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk.
- Beat until smooth and spreadable.
- Add drops of food coloring to reach your desired color. Frosts one 13x9-inch cake, fills and frosts one 8- or 9-inch two-layer cake, or frosts 24 cupcakes.
If you would like to make the frosting look like mine:
- Place a ziptop bag in a glass or tumbler with the edges folded over the top of the glass
- Scoop the frosting in the ziptop bag and seal the bag shut
- Cut a corner out of the bottom of the bag to the desired size that you want to pipe out of.
- Start from the outside of the cupcake and swirl around until you have reached the middle.
- Sprinkle the sprinkles on top as soon as possible after frosting.
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What a thoughtful little boy you have. I'm sure his class loved your cupcakes.
ReplyDeleteYum! Those look cute and delish!
ReplyDeletecupcakes are adorable and love the green color makes perfect for st pats day I am your newest follower and would like to invite you over to my blog annies home located at http://shopannies.blogspot.com
ReplyDeleteThe way you iced the cupcake is so pretty! They seem to grow up fast, don't they? :)
ReplyDeleteHi Haley! Oh you are so lucky that your school still lets you bring in home baked goods. Our district prohibits it and all must be commercially prepared and packaged. No thank you! These cupcakes look super yummy and I especially love the butter cream frosting. Thanks for sharing with us at the hearth and soul hop! All the best! Alex
ReplyDeleteHow sweet of him! Like Alex - the schools here won't let parents bake - but they can bring in a box from the bakery or supermarket (ie not all that sealed).If you want to start a rousing discussion around the grade school parents here, just mention that. Your cupcakes came out beautifully.
ReplyDeleteI love how your icing turned out- i'll have to try it next time, thanks for the tip!
ReplyDeleteTake those cupcakes every chance you get... those days fly by all to quickly.
ReplyDeleteA friday's favorite for sure :-)