The adorable cupcakes shown above were made by my sister and were enjoyed by the nine screaming, running, jumping and general mayhem making cousins gathered to celebrate the birthday of the youngest, Teddy. (Do anyone else’s otherwise relatively well behaved nieces and nephews do this when they all get together??). When it’s time to make cupcakes, our go to recipe is from the Smitten Kitchen’s site. Now cupcakes are cupcakes and I’m not going to pretend that I’ve found a way to make them healthy…they are a “treat” for goodness sake, so let’s not take all of the fun out of them! But to make yourself feel a little bit better, you can use whole wheat flour (I use white whole wheat flour) or just replace half of the regular flour with whole wheat. The issue that concerns me more than the white flour and sugar in cupcakes is this….
Yes…these lovely creations were made by Katie for her school birthday celebration and they are a bit…colorful…perhaps NEON is a better term. Try as I might, I was unable to convince her that we should try using beet juice to naturally color the frosting, so we ended up with red dye number whatever that came with the cake decorating kit (which was very fun and easy to use…thank you, Aunt Maureen!) Again, I keep reminding myself, these are a once in awhile treat…but when I make MY birthday cupcakes this summer, I’m going to try this.
Yellow Cupcakes (makes about 30)
Adapted from the Smitten Kitchen’s Best Birthday Cake recipe
~4 cups white whole wheat flour
~2 tsp baking powder
~1 1/2 tsp baking soda
~1 tsp salt
~2 sticks unsalted butter, softened (I usually melt it a bit)
~2 cups sugar
~2 tsp pure vanilla extract
~4 large eggs, at room temperature
~2 cups buttermilk, well shaken
1. Preheat the oven to 350
2. Sift together the flour, baking powder, baking soda and salt in a medium bowl.
3. Using an electric mixer at medium speed, beat the softened butter and sugar in a large mixing bowl until light and fluffy, then beat in the vanilla, then the eggs (one at a time), scraping down the sides with a spatula, as needed.
4. Next, beat in the buttermilk at low speed until just combined, but not smooth.
5. Lastly, add the flour mixture, a third at a time, until just combined.
6. Line a cupcake/muffin tin with paper liners and fill each one about half way.
7. Bake 35 to 40 minutes or until a wooden toothpick inserted into a cupcake comes out clean.
8. Allow to cool completely before frosting them.
Such a well behaved dog!
The best part of frosting cupcakes!