Confectionery Canary

Who doesn't love cupcakes?!  I've actually always had difficulty making homemade cupcakes, but with this recipe, I finally had success!  That and lowering my oven temperature and not improvising ingredients.  I made this fun batch of cupcakes for Easter but this basic recipe works great for any occasion!  This recipe will give you about 20 delicious little cupcakes!

What You'll Need:
- 1 1/3 cup all purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup sugar
- 1 stick unsalted butter, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/3 cup milk

Directions:
Preheat oven to 350 degrees and prepare cupcake pan(s).  In a large mixing bowl, cream together butter and sugar.  Add in eggs and vanilla.  Cream together until the mixture is smooth.  In a separate bowl, mix dry ingredients together then add to the butter mixture, mixing on low.  Scrape down sides and bottom.  Slowly add in milk.  Mix everything until it's just combined.  You don't want to over mix or else your cupcakes will become dense.  Spoon batter into cupcakes liners, (two tablespoons worth per liner worked for me), about half full because they will rise.  Reduce oven temperature to 325 when you put your pan in the oven.  This technique effects how they rise.  Bake for 20-25 minutes until a toothpick comes out clean.  Let cool completely then frost with your favorite frosting or a delicious buttercream! (click the word "buttercream" for my recipe!


**Canary Curve Ball: Click HERE for a fun floral cupcake decorating idea, perfect for spring! >>>>>>>>

If you're looking for a tasty topper for your cakes or cupcakes, look no further!  A basic buttercream frosting is a classic that's always the right choice, unless you're making red velvet cake that is. ; )  I was tweaking a buttercream frosting recipe last night and here's what I ended up with!

What You'll Need:
- 1 1/2 sticks of butter or 3/4 cup (room temperature)
- 5 cups confectioner's sugar (sifted)
- 3 teaspoons of vanilla
- 2-4 teaspoons of cold milk or heavy cream

Directions:
Let your butter reach room temperature. (Do not try to quickly soften it in the microwave!!!!)  Place butter in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed for five minutes, until the butter starts to turn a pale yellow color.  Slowly add sifted confectioner's sugar to the butter, mixing on low until all the sugar is incorporated.  Scrape down bowl occasionally.  Add vanilla and mix well.  Add in cold milk and food color if desired. Add more or less milk depending on the consistency you want. Once incorporated, whip on medium speed for another five minutes. You can use the frosting now or refrigerate for 30+ minutes for an even firmer consistency. (The five minute increments of whipping are very important to help make your frosting fluffy and thick.)

**Canary Curve ball:  Add only 1 tsp of vanilla and 1/2 cup of your favorite jam or preserves to the frosting mixture for a fruity decadent twist sure to impress any cupcake connoisseur!