Cupcakes are hot. What is not to love about cupcakes? They are fun and cute and tasty. Easy to make, they bring a smile to everyone, and nobody ever says no to a cupcake! Cupcake specialty stores are cropping up all over the country. For a limited time Starbucks is offering cupcakes for your afternoon sugar fix. If you are in Boston, check out my friend Isabelle’s store, Curly Cakes, at 81 Charles Street for some of the best tasting cupcakes around. There is even a cupcake store in Cambridge, MA that sells icing shots for those who favor the the style over the substance.
With yet another Snopocalypse headed for the East Coast, there may be a few days of housebound activities in your future. Why not whip up a batch of smile inducing treats?
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Easy Cupcake Recipe Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or try this recipe for Buttercream Frosting.
Butter Cream Frosting Recipe
Makes about 4 cups
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)