Vanilla Cupcakes with Vanilla Butter Cream and Jelly Bellys

This is my newest cupcake,  Do you like it? I got this darling Jelly Belly Holder from my next door neighbor and BFF, Pauli, for my birthday. Isn't it cute?  Last year she bought a cupcake apron for me. she's so sweet!  When I saw this  Jelly Belly holder, I knew that I had to make a Jelly Belly cupcake, perfect for Easter. For those of you, who don't know about Jelly Belly, read more here.  Do you like Jelly Beans, or do you like regular Jelly Beans?  When my Granddaughter was little, I would always put jelly beans in her Easter Basket, but she never ate them.  Then, she finally told me not to give her any more jelly beans.  That was until I gave her Jelly Bellys, and now she is hooked.  Of course she has her favorites, now. What are your favorite flavors of Jelly Bellys? My favorites are Raspberry, Mango, and Toasted Marshmallow, to name a few. There is a Jelly Belly factory and visitor center in Pleasant Prairie, WI, about 1 1/2 hrs. from my house. but I haven't made a trip yet.  Jelly Bellys are are proudly made in the USA, one of the very few, now.

For my facsimile Jelly Belly Cupcake, I made a Vanilla Cupcake with Vanilla Butter Cream Frosting, sprinkled with various flavors of Jelly Bellys. This cupcake is yummy, and you can decorate your cupcakes with your favorite flavors.  These would look so cute on an Easter Dessert Table.

Vanilla Cupcakes Adapted from Crazy About Cupcakes by Krystina Castella

Ingredients:

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 tsp vanilla
2 large eggs, separated, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar

Directions:

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar and vanilla, and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition.

3. In a separate bowl combine the flour, baking powder, and salt.

4. With the mixer on low speed, alternately add the flour mixture and milk until combined.

5. In a small bowl with a clean mixer on high speed beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not overmix..

6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan

Vanilla Butter Cream Frosting

Ingredients

1/2 c butter, room temperature

2c. powdered sugar

1 tsp vanilla extract

1/4 c more or less milk, or half and half I used almond milk

Jelly Bellys of your choice or regular jelly beans for decoration

Cream butter with an electric mixer, until light and fluffy.  Gradually add in powdered sugar and vanilla, and mix well, Add milk until desired consistency. Pipe or frost cupcakes

And now for some Awards from Bloggywood and Jessica Hose @Oh Cake!  I was the lucky recipient to have been awarded not one, not, two. but three awards from Jessica recently.  I met Jessica, when I joined the #love blog hop.  She is also the Brainchild of the Food Blogger's Network on Facebook, which is a closed group. Jessica makes both sweet and savory dishes, like Chocolate Molten Lava Cakes and Lamb Stuffed Phyllo Packets . Stop by and visit Jessica's wonderful blog, if you haven't done so already! Thank you  Jessica for all of these wonderful awards.  I am so honored, and I will be paying these forward very soon!

I linked up this recipe to Brandie@ The Country Cook's Weekend Potluck@11