Birthday Cupcakes for Anna, Vanilla Cupcakes, Chocolate Butter Cream Frosting, and Lots and Lots of Sprinkles

Anna, the Granddaughter of my my friend, Carolyn, recently turned seven. When I asked her what she wanted me to bake for her birthday, she said white cupcakes,  chocolate  frosting, a lots of sprinkles.  Well, that exactly what she got, only I made Vanilla Cupcakes, Chocolate Butter Cream Frosting, and lot and lots of sprinkles. When you are seven, sprinkles are very important, right Anna? Sprinkles are for the inner kid in all of us, and make any baked good more festive, even with hot chocolate.

I don't know about you, but I have lots and lots of different sprinkles in my pantry now Ever since cupcakes and cake pops have been the rage, there are so many baking bloggers,  The baking sections in the craft stores have exploded with many options to tempt us bakers. There is  edible glitter, gold dust, a myriad of cupcake liners and carriers, and much, much, more. Back in the day, there was only red and green colored sugar, and that was only used at Christmas, but not anymore. Food and Baking Bloggers are supporting the economy. Do you agree?

Anna reading with Emma and Grandma 

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 eggs, 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 over mix.

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

Chocolate Butter Cream Frosting for 24 cupcakes

1 stick butter, room temperature
1/2 cocoa
4 c. confectioner's sugar
1/4 c. milk, more or less

1. Cream butter and sugar until fluffy
2. Add cocoa and 1c. sugar to butter mixture and beat until incorporated
3. Add half of the milk and remainder of sugar and beat until incorporated.
4. Continue to add milk until you get desired consistency

 
I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #44
 Stop by and say Hi to Brandie!