1 3/4 c cake flour
1 1/4 c regular flour
2 c sugar
1 Tbsp baking powder
3/4 tsp salt
1 c (2 sticks) unsalted european butter, cut into chunks, chilled
1 c whole milk
2 tsp Madagascar vanilla
1 c (2 sticks) unsalted european butter, room temperature
6-8 c sifted confectioners sugar
1/2 c whole milk
1 tsp Madagascar vanilla
1/2 tsp lemon juice
for the royal icing flowers:
2-3 c sifted confectioners sugar
1 tsp lemon juice
gel food coloring
wilton tip 2D
sprinkle for the center
1. prepare for cupcaking. preheat the oven to 325. line your muffin pans. hide your cows.
2. prepare batter. in an electric mixer, blend the dry ingredients together.
3. add butter, mixing until just coated with flour.
4. in a separate bowl, whisk together the milk, eggs, and vanilla. Add the wet to the dry in 3 batches, scraping the bowl before each addition.
Cornelius' note: If your cupcake batter does not appear pink, do not worry, you have done nothing wrong. We dyed these.
5. Fill the liners about 2/3 full with batter.
Cornelius' tip: We like to use an ice cream scooper and a tablespoon, scooping up the batter with the scoop, then emptying it into the cups with the spoon.
6. bake for 17-20 minutes.
7. cool completely on a wire rack.
1. cream butter until smooth.
2. add sugar, 1 c at a time, occasionally alternating with the wet ingredients.
3. Add more sugar (1/2 c at a time) to make the icing sweeter or thicker, add milk (1 Tbsp at a time) to make it thinner, add lemon juice (1/2 tsp at a time) to reduce sweetness.
4. Add food color if desired. Pipe or spread onto cupcakes.
1. prepare royal icing. beat egg whites until soft peaks form. Add sugar, 1 c at a time, until incorporated. Add lemon juice. Adjust consistency by adding water or more sugar. You want a pretty stiff icing (if it is too thin the flower will not hold its shape.)
2. We could try to explain how to do this, but Wilton already does a good job here.
3. Add sprinkle to the middle and let dry for 24 hours.
We think these cupcakes came out very cute! Of course the decorating possibilities for vanilla cupcakes are endless, so be creative, and if you have any questions, just ask any pig (we are all cupcake experts).