Fall Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
12
- Cupcakes
- ½ cup milk
- 1 Vanilla bean
- 1 ½ cups unbleached all-purpose flour
- 1 ½ tsps Baking powder
- ¼ tsp salt
- 2 large eggs (at room temperature)
- ¾ cup butter (at room temperature)
- ⅔ cup sugar
- Frosting
- 1 cup store-bought Vanilla frosting
- orange Food coloring (or red and yellow)
- sprinkle (for decorating)
- M&M's or Reese's Pieces Candy
Preparation steps
1.
Place milk in small saucepan. Scrape seeds from vanilla bean into milk. Heat milk over low heat until just warm. Remove vanilla milk from heat; strain and set aside.
2.
Preheat the oven to 350º F. Line muffin tin with paper liners.
3.
In a mixing bowl, whisk flour, baking powder, and salt together.
4.
In a separate bowl, beat the eggs, butter and sugar with an electric mixer until light and fluffy. Add the vanilla milk and beat until blended. Mix in half of the dry ingredients by hand, being careful not to over mix. Add the remaining dry ingredients and mix.
5.
Divide batter between lined muffin tins, filling them three-quarters full. Bake until cake tester inserted in centers comes out clean, about 20 to 25 minutes. Rotate tins halfway through the baking process, to promote even baking. Remove from oven; cool in the pan for 10 minutes. Transfer cupcakes to wire racks and cool completely before frosting.
6.
For Frosting:
7.
Mix the frosting with the food coloring until desired shade of orange is reached. Frost cupcakes. Decorate with sprinkles and candies or plastic spiders, if preferred.
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