I love *translate: am obsessed* with cupcakes! I’ve been baking them for years, and now bake them for parties, showers and will soon take on my first wedding project.
Below is one of my favorite cupcake recipes. Festive for anything from cookouts to football parties. I recently made these for a pitch-in at work (won the best recipe contest!) and was asked to share the details. Try making these for the big game tomorrow and see if they fool your guests!
YELLOW CAKE BATTER INGREDIENTS
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
5 large eggs
2 teaspoon vanilla extract
1 1/4 cups buttermilk
1. Preheat oven to 350°. Put cupcake liners in muffin pan. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt. (Note: I’m impatient, and 9 times out of 10…I don’t sift.)
3. Use room-temperature butter and place in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color.
4. Add the sugar, and beat together. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into muffin tin 2/3 full. Sprinkle miniature sesame seeds on top of the batter before placing in oven. (You won’t be able to taste them!)
7. Recipe calls for baking 18 minutes, but I always bake 16 minutes, then remove and test with toothpick that comes out clean. Cake should be a light brown on top.
I usually make my buttercream from scratch, but didn’t for these. You can purchase cans of Chocolate Fudge frosting (Duncan Hines) and put in a piping bag. I also purchased small tubes of red and yellow frosting, and snipped the tips of the tubes with very small holes to thinly pipe on the ‘ketchup and mustard.’
Once cooled, remove cupcake liners and slice cupcakes in half horizontally. Pipe a ring of chocolate fudge frosting on the bottom cake, followed by thin squiggles of red (ketchup) and yellow (mustard), then place the top of the cupcake (bun) over frosted cake.