Silk Birthday Cupcakes
Fluffy, delicious and party-perfect
INGREDIENTS
- Cupcakes:
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup Silk Original, Unsweetened or Vanilla soymilk
- Frosting:
- 1 cup butter or margarine, softened
- 2 1/4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons Silk Original, Unsweetened or Vanilla soymilk
- Several drops food coloring (optional)
- Sprinkles (optional)
PREPARATION
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, beat butter or margarine and sugar with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping bowl after each addition. At low speed beat in flour mixture alternating with Silk in three batches.
Spread batter evenly in muffin cups, filling each cup 2/3 full. Reserve any leftover batter for additional cupcakes. Bake until golden and a wooden pick inserted in center of cupcake comes out clean, 15-18 minutes. Cool completely.
Prepare frosting. Beat butter or margarine with an electric mixer until pale and creamy, about 2 minutes. With speed on low, slowly add powdered sugar. Add vanilla, Silk and food coloring, if using, and beat until light and fluffy, about 3 minutes. Frost cupcakes. Refrigerate.
Serves 16 cupcakes
Preparation Time: 45 minutes
Baking Time: 15-18 minutes
Level of Difficulty: Easy
