Every holiday we bake tons of sugar cookie cutouts and spend hours of fun decorating them. Well, this Easter we decided to look through some old recipes I had saved and never tried. We came across these adorable, little spring cupcakes and couldn't resist.
My little helpers- still in jammies and patiently watching the cupcakes bake. :p
We couldn't help making one tray covered in sprinkles. Thats the best part right?
These cupcakes are easy to make. You whip up the batter then divide it in half, one half you make chocolate and the other half remains vanilla.
I love the colors!
Recipe:
Makes 24-36 cupcakes
Prep 15 minutes
Bake at 350 degrees for 25 minutes
1/3 cup unsweetened cocoa powder
2 tablespoons canola oil (use vegetable if that what you have)
3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 sticks unsalted butter, softened
1 1/2 cups sugar
4 eggs
1 1/2 cup milk
2 teaspoons vanilla
Frosting:
3 sticks unsalted butter, softened
6 cups powdered sugar (I had to use more, my frosting was a little too soft)
1/2 cup milk
1/2 teaspoon vanilla
Assorted pastel food colorings
1. In a small bowl, blend cocoa powder and oil until smooth. Set aside. Heat oven to 350 degrees. Place liners into cupcake pans. In a medium bowl whisk flour, baking powder and salt.
2. With electric mixer, beat butter and sugar in large bowl until light-colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with milk. Stir in vanilla. Divide batter in half. Stir cocoa mixture into one half. Spoon both batters into prepared liners.
3. Bake at 350 degrees for 25 minutes or until firm to the touch. Remove and let cool on wire rack.
4. Frosting: Beat butter, sugar, milk and vanilla on low speed to blend, then on high speed for 2 minutes, until good consistency. Divide frosting into bowls and tint to desired colors. Transfer frosting to plastic bags and snip off one corner. Pipe in swirled pattern onto cooled cupcakes.
