going back to school always has brought me flurries for a fresh start. new notebooks, crisp paper, sharpened pencils (i prefer mechanical), and the hope of something new. as a teacher, i still get these same good jitters at the beginning of every school year. i have the perfect cupcake to go with all this freshness. apple buttercream vanilla cupcakes.
for the cake to these cups, i used a recipe that i have used before from magnolia bakery to achieve a simple cupcake platform to the apple buttercream frosting to come.
no flavor reminds me of "school" as much as apples. so, to school basic buttercream frosting, i added a quarter cup of apple butter. the end result was a truly autumn-flavored frosting.
i made several batches of the frosting until i finally landed on one i liked best that had a little cinnamon and a little more vanilla in it.
while there isn't much taste in decor, there's a whole lot of visual appeal. so let's pretty these up!
raise your hand for sprinkles!
raise your hand for bright color!
raise your hand for back to school excitement! i hope you have fun with these cupcakes. i know i did.
from magnolia bakery
what you need
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
what you do
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
what you need
1/4 cup apple butter
1/2 tsp cinnamon
1 tsp vanilla extract
2 sticks unsalted butter
3-4 cups confectionery sugar
up to 4 tbs milk
what you do
after your cupcakes are cooled, frost and then decorate as you see fit. back to schooly is my suggestion.