Rainbow Cupcakes & Homemade Frosting-May Blog

Recipe:
2 & 1/4 cups sifted cake flour
1/4 tsp. salt
3 teaspoons baking powder
1 cup sugar
1/2 cup melted butter
3/4 cup milk
2 eggs
1 & 1/2 teaspoons vanilla extract

Frosting:
1 Tablespoon water
1 cup powdered sugar
1/2 teaspoon vanilla extract

I was at a friend's house and we decided to make cupcakes. Her mom loves to bake so she had a recipe for the cupcakes and frosting along with all of the correct ingredients in her house. For these cupcakes, we used the muffin method so we began by mixing all of the dry ingredients together. We combined the milk, butter, eggs, and vanilla together and then the mixture to the dry ingredients. We whisked all of the ingredients together until it was smooth. However, the batter was extremely thick and similar to the texture of yogurt so we slowly stirred in water until it was a thinner combination. I think this happened because we didn't sift the flour before measuring and adding it to the bowl. We separated the batter into 5 cereal bowls and mixed in a different color of food coloring into each one. Instead of bigger cupcakes, we made miniature ones so they cooked a little faster. We put a little of each batter into each muffin tin in the pan. This was the part that took the longest but they turned out looking very cool. After baking in the oven for 12 minutes at 375 degrees, we let them cool and made the frosting by beating the ingredients together until the mixture was light and fluffy. It tasted very sweet and sugary but it made the cupcakes have a perfect combination of creamy and sweet. The cupcakes were very tender and moist, but also very crumbly. They were extremely crumbly because of the cake flour, but the smell and taste were very inviting.