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Spring Bloom Cupcakes

Spring Bloom Cupcakes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product: Hand Mixer; Stand Mixer

  • 1/2 cup butter (softened)
  • 2/3 cup sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • Vanilla Buttercream Frosting
  • Assorted food colors

Directions

  1. Preheat oven to 350°F. Line muffin tins with baking cups.
  2. Sift the flour, baking powder, and salt. Set mixture aside.
  3. In a large bowl, add the butter and sugar.  Beat until they are pale yellow and fluffy, then add eggs one at a time until blended.
  4. Add vanilla, flour mixture and milk. Beat until just combined.
  5. Fill baking cups 2/3 to 3/4 full.
  6. Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
  7. Prepare Vanilla Buttercream Frosting.  Divide frosting into 4 small bowls.  Using food colors, tint frosting.
  8. Use large round tip to make swirls in pink, blue or yellow to make the flower.  Use a leaf tip to add leaves in green frosting.
  9. To make grass, use a small round tip and green frosting.  Squeeze decorating bag until a round ball forms, then release pressure from decorating bag and pull up quickly to create pointed ends. 

Servings: 16

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