Yellow Cupcakes with Chocolate Frosting

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Today my friends and I celebrated a very delicious dinner at Chef Chu’s in honor of Safa Taha Lele’s birthday. I always love get togethers especially with the Persian crew because they’re all very nice and funny. Everything was there, the delicious food, the laughing, the wonderful rain in the middle of summer, Nima’s singing in the car, and taking forever to decide what to order. However there was only a small detail missing from this celebration, the birthday boy who canceled on us last minute because his family had planned him something for his birthday. However, no worries, to be honest, all of us were not surprised that he canceled because its just so typical of Safa. Safa’s a pretty cool fellow,whose obsessed with Obama and Rihanna, I know a nice combination right? We had Biology AP together junior year and I’m pretty sure our friendship was the reason I did not pay attention 99% of the time in class but instead I drew cells in his notebook and grabbed his arm everyday. We were even in the same group for the PDP project!

So for my mini baking challenge I decided to make cupcakes and put patriotic sprinkles on them cuz Safa’s obsessed with Obama. For his grad present Roya and I got him an Obama dvd and poster. I used the vanilla cupcake recipe from Martha Stewart and as usual the chocolate frosting from Hersheys.

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Beating butter and sugar.

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After stirring in dry ingredients and milk mixture.

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Ready to bake.

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Done and cooling.

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Chocolate frosting.

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All decorated and ready to eat!

Yellow Cupcake Recipe

Ingredients
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs

Directions
1. Preheat oven to 350 degrees.line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
2.In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).

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