Cupcakes can be an issue for me. If I bake them, I eat them. Now my kids are off living their lives at college, so I do not make them quite as often. Cupcakes are still so fun to decorate, I will not give them up!
Below you will find a classic recipe decorated with Wilton roses. If you are new to baking or a pro, this recipe is great to work with.
INGREDIENTS
1/2 cup (1 stick) butter
1 cup granulated sugar
2 large eggs (room) temperature
2 teaspoons vanilla extract
2 cups sifted Swans Down Cake Flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
DIRECTIONS
PREHEAT oven to 350. Spray muffin pan or use 20 liners. Sift cake flour once, measure, add baking powder and salt, sift once; set aside.
CREAM butter & sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Beat in vanilla.
ADD flour mixture alternately with milk, beating well with each addition, beginning and ending with flour mixture.
SPOON batter into prepared muffin pan
FROSTING
8 ounces cream cheese, room temperature
8 tbsp unsalted butter cut into pieces, room temperature
1 cup confectioners’ sugar
1 tsp pure vanilla extract
1/4 tsp salt
Place cream cheese in a medium mixing bowl. Using rubber spatula, soften cream cheese. Gradually add butter, and continue beating until blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
OPTIONAL / Wilton Rose Icing
Enjoy!
