Bella's Cupcakes

My daughter decided to make these lovely cupcakes for her friend.  She did a great job.  I let her fly solo, what the heck, she's 13 she can manage.  Amazing!  She did a great job.  They tasted great.  The only thing is she insisted she did not want any vanilla in hers but I would put it in.

I think the idea for these cupcakes was hatched when we were at the Amish Store this past week.  My daughter saw watermelon food flavoring.  I said I would buy it.  I love when the kids get excited about baking or cooking.  Anything I can do to foster that excitement.

Bella's Cupcakes

Makes about 22 regular size cupcakes, give or take, depending on how full you make them.

batter:
8 oz (1/2 pound) unsalted butter, softened
1 cup sugar
1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt
4 medium eggs
4 tablespoons whole milk

frosting:
6 oz cream cheese, softened
4 oz butter, softened
2 cups give or take confectioners sugar
3 drops of watermelon food flavoring (or to taste)
color, if desired

Preheat oven to 350F.  Prepare muffin tin with paper cups.

Place butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.

Use a traditional-style ice-cream scoop, to divide the mixture between all the paper cups.
Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden color.

Remove the muffins from the oven. Leave the cupcakes in the tins for a few minutes, then transfer them to a wire rack to cool.

Frost when completely cooled.

Beat cream cheese and butter together until fully incorporated.  Beat in salt, confectioners sugar. Beat until light and fluffy.  Add in color and flavoring, beat until fully incorporated.