About a month ago, I received our Kitchen Aid stand mixer. And I am already so obsessed. We have a very nautical/sea theme going on in our home, so I figured this aqua blue would be perfect. I love the color, and it definitely adds some character to our kitchen. I have been forgetting to photograph my baked goods, so I made sure that this time I had the camera handy.
This recipe came from this book from Anthropologie. I loved them, and they turned out great. As you can see below. I didn't make my own icing, I'm too much of a stickler for the store bought kind. Plus, I really didn't trust myself and didn't know if I could pull it off. One thing at a time though. Maybe next time I'll make the homemade icing. The icing are purple & gold :) Got to keep up the LSU spirit !
8 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons Golden baker's sugar
2 large eggs
2 large eggs
1 cup of self rising flour
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup 2% reduced-fat milk, at room temperature
1 teaspoon pure vanilla extract
1) Preheat oven to 350 degrees and line a 12-cup muffin pan or three 12-cup mini muffin pans with cupcake liners.
2) In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer (or stand mixer). Add the eggs, one at a time, mixing for a few minutes after each addition.
3) Sift the two flours together into a separate bowl. Mix the milk and vanilla together in another separate bowl.
4) Add one-third of the flours to the creamed mixture and mix well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
5) Gently spoon the mixture into the cups, filling them about two-thirds full.
6) Bake in the oven for 20-25 minutes (regular size) or 15 minutes (mini size).
7) Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool. Frost once completely cool!