Trick or Treat...Smell my feet...Give Me Some Halloween Cupcakes to Eat!

Here are some really spooky Halloween cupcakes I've made:


Eat, Drink and Be Scary Pt. Deux

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The "It's Close to Midnight and Something Evil's Lurking in The Dark" Halloween Cupcakes

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Halloween Pumpkin Birthday Cupcakes

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Halloween Cupcakes!

Vanilla Cupcakes with Double Trouble Chocolate Frosting!

Have a great week...CQ!

Devil's Food Halloween Cupcakes with Vanilla Butter Cream Frosting....and Skeletons!

I whipped up these cupcakes this morning using the CakeDoctor's Cupcakes From the CakeDoctor book...she had a recipe for Halloween Spider Cupcakes...I, however, did not have any of the candy pieces around the house...and the decorations seemed too mild for me for Halloween....so I pulled out the skeletons in my closet! ;)


The recipe is super easy...cake mix, eggs, oil and vanilla...all in one bowl and mixed all together...so easy.


Then I had to dig out my Halloween stuff...I have a special XXL box which is overflowing with fun, scary stuff!


I did try a new frosting that I found at the Safeway last week...It's called Pillsbury Easy Frost. It has a star-tip so you can frost like a baker, with fancy points, and it comes in three flavors, chocolate fudge, vanilla dream, a cream cheese. It was so fast...I'm going to try chocolate next time!


Layla wasn't very interested in the cupcakes today...she was more fascinated with the birds having their dinner!

I'll be making another Halloween cupcake later in the week...See you then!

CQ

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Here's the recipe for the Halloween Spider Cupcakes:

Halloween Spider Cupcakes
Recipe written by Anne Byrn September 09, 2005
from Cupcakes from the Cake Mix Doctor, page 203

Makes 24 cupcakes (2 1/2 inches each)
Preparation time: 30 minutes
Spider chilling time: 30 to 40 minutes
Baking time: 16 to 20 minutes
Assembly time: 15 minutes

24 silver or foil liners for cupcake pans (2 1/2-inch size)

CUPCAKES
1 package (18.25 ounces) plain devil's food cake mix
2 tablespoons Dutch process cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

FROSTING:
Buttercream Frosting (recipe below)
6 drops yellow food coloring
2 drops red food coloring

GARNISHES:
24 Chocolate Spiders (recipe follows)
Tiny round decorating candies (optional)
Brown decorating gel (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with silver paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely, 30 minutes.

4. Meanwhile, prepare the Buttercream Frosting. Place G cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the Chocolate Spiders. Place a small round decorating candy in the center of each eye, if desired. Place a spider on top of each cupcake. There will be 6 extra spiders for additional platter garnish or simply to enjoy. If you wish, pipe a web on the platter using brown decorating gel. The cupcakes are ready to serve.

Store these cupcakes, uncovered or in a cake saver, at room temperature for up to 2 days or in the refrigerator for up to 1 week. Or freeze the unfrosted and undecorated cupcakes in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before frosting, decorating, and serving.

CHOCOLATE SPIDERS
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.

1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal

1. Line a baking sheet with waxed paper and set aside.

2. Measure out 1 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.

3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the confectioners' sugar, cereal, and the small chow mein noodle pieces until blended. Line a baking sheet with waxed paper. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on one side and 4 on the opposite side. Space them evenly apart. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.

4. Once chilled, remove them from the waxed paper by pushing up from the underside of the waxed paper.

Store the spiders in a plastic storage container at room temperature for up to 2 days.

the Cupcake Doctor says . . .
Here's something to remember when you're making orange-colored frosting: Use drops of yellow
and red food coloring in a 3 to 1 ratio, adding for example, 6 drops yellow and 2 drops red.

the Cupcake Doctor says . . .
Once the frosting for the cupcakes is made, reserve a small amount of it to pipe on each spider for its eyes.

BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes

8 tablespoons (1 stick) butter, at room temperature (see "the Cupcake Doctor says" below)
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.

2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.

Martha Stewart's Chocolate Salted Caramel Cupcakes #13

For those of you in the know: This is my 13th cupcake in my 175 Martha Stewart Cupcake ideas self challenge. According to Martha Stewart: "Salted caramel's, including chocolate varieties, have become quite popular in recent years; a touch of salt draws out caramel's buttery taste and highlights the sweetness. This cupcake created with the candy's popularity in mind, serves as an excellent incentive to try your hand at making caramel at home. The soft caramel centers hide under a piped peak of satiny chocolate frosting. Fleur de sel, a type of sea salt prized for its distinctive flavor, in available at specialty stores; if you can't find it, you may substitute another sea salt, such as Maldon."

With this recipe you get to make the cupcakes, the caramel that goes into the cupcakes, and the dark chocolate frosting. I did these cupcakes over two days. First I made the cupcakes,which was fairly easy. While the recipe called for makeing 56 mini cupcakes, I really didn't think that I could handle that, so I opted out for the 18 regular cupcakes instead.

Then, last night I made the caramel and I thought it was pretty easy. It seemed to take longer than I thought it would to turn amber, but eventually, it did! And, was it ever good! I can picture making caramels for the holidays with this recipe. It's the first one that's worked for me.

Today, I made the frosting. I was blown away at how easy it was. And, I was surprised at how with such little confectioner's sugar, it help up to the pastry bag. This recipe called for 4-1/2 sticks of butter! You could probably use it as moisterizer! The recipe has just a few ingredients, but has awesome flavor.

The one thing I was having a problem figuring out was how to melt both the chocolate chips in the microwave, and/or boiling the water for the dry chocolate. I ended up doing it at the same time. It was a little harried but eventutally worked out just right!

Finally, we got to the part where we photograph the the lovely Layla with the cupcakes...She was very attracted to the chocolate aroma. But, regally hung in there and earned her special treat of a nice salmon doggy biscuit.

Below are the three recipes...have a great week...CQ and Layla!

Martha Stewart's Chocolate Salted Caramel Cupcakes

The Cupcakes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

Directions
Preheat the oven to 350°F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip (I used Wilton #1M) and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers - do NOT refrigerate. Enjoy!

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Dark Chocolate Frosting
Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.

Martha Stewart's Ladybug Cupcakes (#12)

According to Martha "cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable cupcakes." According to CQ: They do, don't they!

Buy the book: Martha Stewart's Cupcakes

If you've been following my blog, you know that I'm attempting to make all 175 cupcake ideas from Martha Stewart's Cupcakes book. This is #12! And, I will say that while I think these little ladybug cupcakes are so cute, they are a pain in the you know what to make!

I never thought I'd say this, but the real challenge here was trying get the grass to stand up like it does in Martha's photo in the book. I can't tell you how I struggled with this one, folks. My grass, green though it is, was...how should I put this? Well, limp!


Needless to say, I was mortified that I could not get my grass to stand up. And then, there were those ladybugs to make. Hmmmmm....well, the first two or three of those babies were okay, actually pretty fun...by the seventh and the eight I had begun watchin' the clock...and I'm thinking...hmmmm...this could take an hour or more...so I stopped at ten. Whew! If you make these, those little tiny black marzipan dots are the worst to try to pick up.


Layla hung out with me the entire time hoping that I'd drop a little something here and there...and you know, I never knew that dogs liked marzipan!

Have a great week! CQ and Layla

Here are the recipes:

First:

Make Yellow Buttermilk Cupcakes
Makes 36
3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.


2. Next, make the Swiss Meringue Buttercream

Makes about 5 cups
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

Directions

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

(Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.


3. Finally, put the Ladybugs together:

Green, red, and black gel-paste food colors
7 ounces marzipan
Cornstarch, for work surface
Directions

Tint buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small multi-opening tip (#233). Starting at the center and moving outward, pipe rows of grass on top of cupcakes: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/4-inch-long blades, making some slightly longer than others.

Form ladybugs: Divide marzipan in half. Working on a surface lightly dusted with cornstarch, tint one portion red and the other black with gel-paste food colors. Form a 1/2-inch ball of red marzipan for each ladybug body, and a 1/4-inch ball of black marzipan for each head.

Flatten the red ball slightly into an oval shape, and press the head onto the body. Pinch off black marzipan to make tiny balls for the spots, and press onto the body. Repeat to make additional ladybugs with remaining marzipan. Place one or two ladybugs on top of each frosted cupcake, gently pressing them into the buttercream grass.

Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Pony In My Pocket Martha Stewart Strawberry Birthday Cupcakes

I promised my brother that I would make horsey-type cupcakes...because he and his wife Mary own and love horses...that promise just happened to coincide with the birthday of one of Cupcake Queen's friend's daughter, who is six years old today! She also loves horses!


These little ponies are called Pony in My Pocket Charm Fashions...because one can wear them on a bracelet or a necklace.


The cupcakes are Martha Stewart's Strawberry Cupcake recipe (see below). They are very moist and delicious!


The first part of the frosting is Martha's chocolate frosting (recipe below.) After I frosted the cupcakes, I melted a jar of Marshmallow Fluff and then dipped the frosted cupcake into the fluff for a few seconds!


Then I decorated the cupcakes with all kinds of colored sugars! This was pretty much fun and was so easy. I knew I needed a white surface for the sugars...and I still wanted the chocolate frosting!


Layla really wants that Pony in Her Pocket cupcake!


While Nigel could have cared less...he only cares about chipmunks!

Here are the recipes:

Martha Stewart's Strawberry Cupcakes

Ingredients

Makes 2 dozen

* 3 cups cake flour (not self-rising)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 2 1/4 cups sugar
* 1/2 teaspoon pure vanilla extract
* 1 cup milk
* 8 large egg whites
* Strawberry Meringue Buttercream
* 24 small fresh strawberries, washed (hulls intact), for garnish

Directions

1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up.

Martha Stewart's Chocolate Frosting

Ingredients

Makes 1 1/2 cups

* 3 ounces good-quality semisweet chocolate, coarsely chopped
* 3/4 cup confectioners' sugar
* 1 tablespoon plus 1 teaspoon unsweetened Dutch-process cocoa powder
* 1 pinch of salt
* 2 ounces cream cheese, room temperature
* 6 tablespoons unsalted butter, softened
* 1/4 cup sour cream

Directions

1. Melt chocolate in heatproof bowl set over pan of simmering water, stirring occasionally. Let cool slightly.
2. Sift sugar, cocoa, and salt into a large bowl. Put cream cheese and butter into mixer bowl; mix on medium until fluffy. Reduce speed to low. Add sugar mixture; mix until combined. Mix in melted chocolate and sour cream. Use immediately, or refrigerate airtight up to 2 days; bring to room temperature, and stir before using.

Marshmallow Fluff Topping

1 jar of Marshmallow Fluff

Heat in a tall, small pan until the fluff is easy to stir. Dip the frosted cupcakes one at a time into the fluff. Let the cupcakes sit for a few moments and then pour the colored sugar over the fluff.

Remember...this should not be stressful...just have fun and see what happens.

Hope you have a great week!

CQ

So Sweet: Sugar Cookie Cupcakes!

For some reason, I've been thinking about sugar cookies! Maybe because Laura's mom, aka Granny, sent down some almond sugar cookie-type cookies from New York ...speaking of New York...did you hear about the New Yorker Magazine cover of Obama? All I can say is "what were they thinking???......and Granny's cookies made me think of sugar cookies...but back to cupcakes...then, of course...I connected them to sugar cookies in cupcakes and pictured these cupcakes with pink frosting. I think Layla must have been thinking about them, too! BTW: Happy Birthday, Ali!

Also, I found this sweet little Caserta Cup And Saucer at Anthropologie and I just knew it would fit in with pink cupcakes!


So, all I had to do is make the cookies and the cupcakes and frosting. I used Martha Stewart recipes for the sugar cookies and the vanilla cupcakes and Billy's (of Billy's Bakery NYC) for the vanilla, vanilla frosting. Beow are the recipes.

While I was in Vegas recently, we saw the show called "Jersey Boys"...It was awesome! Here's a mix I made online...thanks to Surcie...Marie: this is for you):

Have a great week, and remember to Rock ON!

CQ

Martha Stewart's Old Fashioned Sugar Cookies

Ingredients
Makes about 20 (3 1/2-inch) cookies
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling

Directions
Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Martha Stewart's Vanilla Cupcakes

Ingredients
Makes 24
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Directions
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Billy's Vanilla Vanilla Frosting

Ingredients
Makes enough for 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

Directions
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.