Vanilla cupcakes with vanilla frosting and a surprise inside
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Flour, white 1.5 tsp Baking Powder .25 dash Salt 2 large Egg, fresh, whole, raw .5 cup Granulated Sugar 1.5 stick Butter, unsalted 2 tsp Vanilla Extract 3 cup, unsifted Powdered Sugar 1 tsp Vanilla Extract 1 tbsp Heavy Whipping Cream 3 serving Sixlets 24 pieces (3 tubes) (by HEATHERJH)
Preheat to 350. Whisk flour, 1.5 tsp baking powder and .25 tsp salt together in med. bowl. In another bowl, beat eggs, sugar together until foamy. Add melted 1.5 sticks of butter. Then add 2 tsp vanilla. Add half flour mixture gradually; add all the milk, then rest of flour mixture. Divide evenly into lined muffin cups. Bake 18 to 20 min. for standard cupcakes and 10 to 12 for mini. Cool completely.
With a small paring knife, cut a cone out of the middle of each cupcake. Insert 6 pearl sixlets of varying colors. Replace cone.
Frosting: Mix 3 cups powdered sugar and remaining butter (softened). Beat 3 min. Add vanilla and cream and beat another minute. Frost cupcakes with a piping bag (snip the end off a ziplock if you don't have one).
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user HORNED_GODDESS.
With a small paring knife, cut a cone out of the middle of each cupcake. Insert 6 pearl sixlets of varying colors. Replace cone.
Frosting: Mix 3 cups powdered sugar and remaining butter (softened). Beat 3 min. Add vanilla and cream and beat another minute. Frost cupcakes with a piping bag (snip the end off a ziplock if you don't have one).
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user HORNED_GODDESS.
Nutritional Info Amount Per Serving
- Calories: 349.1
- Total Fat: 13.8 g
- Cholesterol: 63.8 mg
- Sodium: 91.3 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 0.4 g
- Protein: 2.8 g
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