#baking: Easter Cupcakes

Cupcakes for Easter Dinner

#bakingwithawaLL: Easter Cupcakes for family dinner

These were a hit!
i am normally very critical of my vanilla cakes/cupcakes because most of the recipes i have tried will dry out quickly, and vanilla cake should be moist and flavourful for a long time!

so i'm going to share the AWESOME recipe i found with y'all (from add a pinch)

happy baking
<3 awaLL

Cake/Cupcake Ingredients:
* 1 cup (2 sticks) butter, softened
* 1/2 cup vegetable shortening
* 3 cups granulated sugar
* 5 eggs, room temperature
* 3 cups all-purpose flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1/2 cup whole milk, room temperature
* 1/2 cup buttermilk, room temperature
* 2 tsp vanilla extract

(*note: I could not find buttermilk anywhere at my grocery store leading up to Easter... so instead I used 1/2 cup of 2% milk and 1/2 cup of skim milk and it still turned out just fine)

#step 1: prep the pans
preheat oven to 350 degrees F.
prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
if you are making cupcakes, this recipe will make 24 big cupcakes, or 36 small cupcakes.

#step 2: mixing the wet ingredients
cream together butter and shortening until light and fluffy with an electric mixer
slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another
add eggs in one at a time, making sure each egg is fully mixed in before adding another

#step 3: mixing the dry ingredients & milk mixture
in a separate bowl, sift together flour, baking powder and salt
pour the milks and vanilla into a measuring cup and whisk together with a fork
add to the sugar/butter/egg mixture alternately with the dry ingredients (beginning and ending with the dry ingredient mixture)

#step 4: combining all the ingredients well
gently stir all ingredients until well combined - scrape down the sides and bottom of bowl to make sure you have all the ingredients mixed in.

#step 5: pouring the batter
evenly distribute cake batter between the cake pans (or muffin cups) and place in the oven
bake for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean
remove and allow to cool slightly in pans for about 5 minutes, then cool completely on a wire rack
*it's best not to frost the cake or cupcakes until the cakes have cooled completely to avoid the frosting from melting

Buttercream Frosting Ingredients:
Serves 4.5 cups
* 1 cup butter (2 sticks), softened
* 3-4 cups confectioner's sugar (icing sugar), sifted
* 2 tsp vanilla
* pinch salt
* 2-3 tbsp 2% milk or heavy cream or half-and-half cream (I used 2% milk)

#step 1: preparing the butter mixture
place softened butter into a bowl and mix with an electric mixer (medium setting), creaming the butter until it is smooth and has lightened in colour (about 3 minutes).

#step 2: adding the sugar
add icing sugar, 1/2 cup at a time
after each cup has been incorporated, turn the mixer onto the highest speed setting and beat for about 10 seconds to lighten the frosting.
continue until all of the icing sugar has been mixed in.

#step 3: final touches
add vanilla and a pinch of salt, combine until all mixed in
add milk/cream, until the frosting has reached the preferred consistency
for a firmer frosting, add more icing sugar, a 1/4 cup at a time
for a softer frosting, add more milk/cream, a tbsp at a time