I had so much fun making these kooky cupcakes for Halloween. The recipes are based on Martha Stewart vanilla cupcake and buttercream recipes. Have fun!
4 1/2 cups all purpose flour
2 1/4 t baking powder
1 1/4 t salt
2 1/4 sticks softened unsalted butter
2 1/4 cups sugar
6 large eggs
1 3/4 cups whole milk
Preheat oven to 350 degrees. Line 2 standard muffin tins with 24 paper liners.
Whisk together flour, baking powder and salt. Set aside.
Mix butter and sugar in the bowl of an electric mixer with the paddle attachment until pale and fluffy, about 4 minutes. Mix in the eggs, one at a time until well blended. Mix in vanilla.
Mix in flour mixture in 3 batches, alternating with milk in 2 batches. Divide evenly into muffin tins using an ice cream scoop. Smooth tops. Bake until top springs back, about 20 minutes. Cool on wire racks.
Note: this recipe also makes 5 dozen mini-cupcakes. These cupcakes freeze well. Decorate the ones you need and freeze the rest to pull out and decorate for your next occasion.
Fluffy Vanilla Buttercream:
3 sticks unsalted buttered, softened
4 1/2 cups sifted confectioner’s sugar
1/2 t vanilla
Beat butter in the bowl of an electric mixer on medium-high speed with the paddle attachment for about 2 minutes. Reduce speed to medium. Add the sugar, 1/2 cup at a time. After every 2 additions, beat on high for approximately 10 seconds. Add vanilla and beat until smooth. Store refrigerated in an airtight container for up to 10 days. Bring to room temperature and beat on low speed until smooth, about 10 minutes before using.
Note: this makes enough frosting for about 12 cupcakes but can be doubled to frost all 24.