Nothing sings spring quite like the yumminess of a fluffy, white cupcake. In baking for Easter, I asked my husband what sort of cupcakes I should make. I was ready to go all deep and rich with some chocolate peanut butter cake, but figured he should have some sort of input this go-round, right? I mean, after all, his parents were coming in for dinner and I wanted to please.
"Something simple," was his answer. Simple? Simple is no fun! I was dreaming of fillings and piles of frosting and little eggs scattered across the top. I wanted fancy! [insert foot stomp here].
Well, let me tell you... John got his way. Not only did I bake these delicious White on White Cupcakes, I also made him some sugar cookies, which happen to be his favorite. I guess I was just in a lovey-dovey mood that day.
|Easter egg sugar cookies|
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 3/4 cup milk
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners or use some of those fancy little silicone cups.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
For the icing, I have not found a better buttercream than what is described on Wilton's page. I just love their simple, white buttercream icing. However, this cake can be topped with whatever flavor icing you desire and it will be scrumptious!
Wilton's Buttercream Icing
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
Makes:About 3 cups of icing.
Instructions:In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Consider adding a dollop of jam to the top of each pool of cupcake batter before sticking your cupcakes in the oven. Or, fill your cupcakes after they are baked. I think this would be delicious filled with grape or strawberry jelly and topped with a peanut butter frosting. Or, add cherry filling and top with cream cheese frosting. Yum, yum!