Got my first order for some cupcakes last week!! For a beautiful little princess that was turning 5! So, of course, I had to do something pink!
And since little girls love princesses - decorated the cupcakes for the occasion. Made a little crown with my Cricut and I had bought these wrappers for the Cricut that were just perfect!
Since I didn't have much time to prepare these cupcakes, made Martha Stewart's One-Bowl Chocolate Cupcakes (again!). Easy recipe that is so tasty!
One Bowl Chocolate Cupcakes (Martha Stewart)
Makes 18 to 24
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar (used 1 1/4 cups)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk (used low fat milk with lemon)
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2.Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
1/2 cup solid vegetable shortening (didn't use)
1/2 cup (1 stick) butter or margarine softened (used 1 cup butter)
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk (of course, used low fat!)
Added some red food coloring until I got the perfect pink!
Makes: About 3 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.