Every first day of school we have a celebration. The first day of a new year of learning. At this age- they are pretty excited when school starts so it is kind of a big deal. I wonder at what point they are going to turn to me and say "ahhh, I don't want to go to school". Then I will give them a whole lecture about how there are many children in the world that would love to go to school to learn but can't. How is that you instill gratitude like that? Like being grateful to have peas and cauliflower on their plates. It is so frustrating sometimes to listen to a complaining, picky eater. But I digress... back to school.
During the summer my cousin was here for a visit. She taught me how to make Mickey Mouse pancakes and most of all she taught me when to flip. She said she learned at the restaurant you don't flip pancakes until that shininess is gone. I always flipped them when the bubbles started to form. Since then I have to say my pancakes have improved.
The girls pretty much love anything with sprinkles. Even if these cupcakes were terrible they would still go crazy over them. I have to say the cupcakes were really good. The frosting, well, it was okay. I am working on a recipe for frosting. I will let you know all about it when it is totally perfected. Until then this is one of the better cupcake recipes I have made. It has a really nice taste and texture.
Adapted from “Black and White Chocolate Cake”
Dorie Greenspan, Baking From My Home To Yours
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ sticks (10 Tbs) butter, softened
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ c whole milk (I used 2%)
Mix dry ingredients together the cake flour, baking powder, baking soda, and salt.
Beat the butter until soft and creamy. Add the sugar and beat until light and fluffy, about five minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary.
Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 15-17 minutes, until a toothpick inserted into the cupcakes comes clean. Remove from oven, and let cool for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
Yield: about 18 to 20 cupcakes