What can I say? I love these cupcakes. Every bite transforms me back to those wonderful birthday parties we all had as kids. Simple, delicious cake and creamy frosting that melts in my mouth. I stayed with Martha’s recipe to the letter, except for the chocolate frosting on some of the cupcakes. The recipe suggests Fluffy Vanilla Frosting. I did make this one, but I added a Chocolate Italian Meringue Buttercream as well.
On to the cupcakes…
First, I creamed the butter and sugar:
Add dry ingredients, buttermilk and vanilla to produce this silky batter:
Here they are after baking:
After cooling, I started on the frosting. The Fluffy Vanilla buttercream only had 3 ingredients, but I believe the secret to the “fluffiness” is the method. Basically, butter is creamed and then confectioners’ sugar is added slowly with alternating beater speeds. I have never used this method before, and I have to say it was very effective. After adding vanilla extract, it was a fluffy vanilla dream. The other frosting, an Italian meringue buttercream, is similar to 7-minute frosting and I added about 6 oz. of melted bittersweet chocolate. But for these cupcakes, the vanilla frosting was the best.
Here they are with frosting and fall-like decorations:
Well, what do you think? Pretty cute and pretty sweet, too!