There are many ways to celebrate the end of a baseball season but two things are a must whatever that plan may be: a trophy and some sort of treat to get the kids high on sugar just in time to send them home to their parents. Good luck putting them to sleep mom! Ahem. Our baseball season ended abruptly in our second tournament game. Let’s not talk about the score. But we celebrated the kid’s efforts throughout the season regardless and it was a lot of fun.
Cupcakes are just that perfect treat to celebrate – they are basically an individualized-size cake that does not require a plate and fork to eat. Score! But kids these days are not content with plain ol’ cupcakes no sir! You must decorate appropriately to the event in question. So this is where team mom (yours truly) kicked in the skills learned in the cake decorating class she took eon years ago. Once in a while these skills come in handy to make something fun the kids will love.
To make the cupcakes, I adapted Billy’s Bakery vanilla cupcakes recipe, which in available through Martha Stewart. The buttercream frosting recipe made way more frosting I needed to frost the cupcakes in plain white. I added red food coloring to the remaining and used a bag to pipe the red stitching replicating a baseball ball. It is really not as hard as it looks. This happened during a weekday and if you are a busy-bee you may imagine baking AND decorating cupcakes in an evening is a lot of work. To make it easier, I split the job in two days. Bake cupcakes during day 1, decoration galore for day 2. The cupcakes should be stored covered in the fridge during this process but bring to room temperature before eating them. It is safe to say the cupcakes were a hit and I may have already scored the team mom job for next season – not sure if this is good or bad but I’ll rejoice during the summer until it all starts again in the Fall.
In summary, cupcakes are good, cupcakes do not require plates, cupcakes are fun. THE END.
Vanilla Cupcakes(MAKES 30 CUPCAKES)
- 1 3/4 cups cake flour, not self-rising
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake using the basic vanilla buttercream frosting below. Serve at room temperature.
Vanilla Buttercream Frosting(Frosts 30 cupcakes)
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 to 8 cups confectioners’ sugar
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.