 | | Directions | CUPCAKES:
- Preheat oven to 350°F.
- In a mixing bowl, cream butter until light and fluffy. Add sugar and continue mixing.
- Gradually add eggs and vanilla; mix well.
- Combine dry ingredients together then alternate adding the dry ingredients into the butter mixture with the milk; mix until well blended together.
- Pour batter into paper lined muffin tins until about 3/4 full.
- Bake until golden brown on the top and center is firm or insert a toothpick into the center of the cupcake, they are done when the toothpick comes out clean.
HOMEMADE FROSTING:
- Combine powdered sugar, softened butter, vanilla, and a small amount of milk in mixing bowl, mix with hand mixer on low speed.
- Gradually add small amounts of milk to obtain the consistency that you are looking for. The more milk, the more creamy and smooth the frosting will become. Less milk will make the frosting more manageable and firm.
- Once you have reached the desired consistency add food coloring to create the color you want.
- Repeat steps to create frosting for each color.
- Decorate your cupcakes as desired and serve, be prepared to be spooked.
Note: 3 cups of cake flour can be substituted for the 2 5/8 cups of all purpose flour and 3/8 cup of cornstarch if preferred. |
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: muffin tins
Servings: 24
|  | | Ingredients | | - | | CUPCAKES: |
| - | | 1 cup unsalted butter |
| - | | 2 cups sugar |
| - | | 4 eggs |
| - | | 1 1/4 teaspoons vanilla extract |
| - | | 2 5/8 cups all purpose flour (see note below) |
| - | | 3/8 cup corn starch |
| - | | 1/2 teaspoon salt |
| - | | 1 tablespoon baking powder |
| - | | 1 cup milk |
| - | | paper cupcake liners |
| - | | FROSTING: |
| - | | 3 cups powdered sugar |
| - | | 2 tablespoons butter, softened |
| - | | 2 teaspoons vanilla |
| - | | 3 tablespoons milk (or more, depending on desired consistency) |
| - | | food coloring |
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