This week I had a school propject. We had to make a business and sell them at school (all the money went to charity). Of course I chose to do a bakery, but the problem was that alot of other students were doing bakeries too. But probably 99.91% of the other students were using “box cakes” or “pre-made cookies and brownies”. But I chose to do everything homemade! I ended up making my Chocolate Chip Cookies, M&M Cookies , these Vanilla Cupcakes, Homemade Baked Doughnuts (Mini Ones!), Sugar Cut-Out Cookies, and Tuxedo Cookies (White Chocolate and Chocolate Chip Cookies, I’ll be posting the recipe soon). And out of 43 cookies, 25 mini doughnuts, and 8 cupcakes, I sold alot! I ended up selling 41 out of 43 cookies, 19 out of 25 doughnuts, and 7 out of 8 cupcakes! SO all-in-all Amanda’s Little Bakery was a huge hit :). Our theme was paris and I was wearing my custom apron (which everyone adored). When my brother and I were finished setting up the stand, every other baking stand was staring at my group in envy….
(Sorry about the picture quality of the stand, it was taken by a phone, not my camera)
Well I knew that people would want to buy a varitety of baked goods, I mean I just can’t have only cookies and doughnuts, right?? SO I decided to make cupcakes because I had these amazingly adorable cupcake liners. After searching through recipes, I found the perfect one! I adapted this recipe from Glorious Treats but I did tweak the recipe a little. These cupcakes were soft and fluffy! They are so cute and delicious…The only thing that upset me a little was that I couldn’t make a cute swirl with the frosting because the container I put the cupcakes in wasn’t big enough. Overall, these cupcakes were amazing and I wouldn’t ming whipping up another batch anythime!
(Oh and check the Savory Bites Giveaway , but hurry because it’s ending soon!)
Yield: 10-12 medium sized cupcakes
1 1/4 cups of cake flour
1 cup of sugar
1/2 cup of vegetable oil
1/2 cup of buttermilk (Or use 1/2 cup of milk with 1 teaspoon of whte vinegar. Let the mixture sit for at least 5 minutes before you use it.)
1 1/4 teaspoons of baking powder
1/2 teaspoon of baking soda
1 tablespoon of vanilla extract
1/2 cup of buter
One 1lb. box of confectioners sugar (just use the whole box)
3 tablespoons of heavy cream
|6. Pour 2/3 of the batter into each cupcake liner or a muffin pan prepared with paper liners. (be careful not to overfill the liners)
7. Bake the cupcakes for 16-20 minutes.
8. When the cupcakes have finished baking, let them cool for 15-20 minutes.
|4. Fill a piping bag with the frosting.
5. Frost the cupcakes to your liking!
|6. ENJOY the cupcakes!!!!! 🙂|