I have been craving for something sweet for the past week.
I actually bought a Coffee Crunch cake from Red Ribbon.
I was browsing through blogs when I found Joey’s post on her Yellow Cupcakes. This reminded my of my cupcake making phase a few years ago – Cupcake Attempt #1 and Cupcake Attempt #2. It has been years since I made cupcakes. I actually used the same recipe that Joey used.
And here’s the result!
I decided to make Pink frosting! 🙂
Here’s the recipe:
- 2 sticks (1 cup) unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 ½ cups self raising flour
- 1 ¼ cups all purpose flour
- 1 cup milk
- 1 tsp vanilla extract
– Line two 12 cup muffin tins with cupcake papers.
– Cream butter at medium speed in large bowl.
– Add sugar gradually and beat until fluffy. Then add eggs.
– Combine flours. Add to butter mixture in four parts, alternating with the milk and vanilla extract.
– Spoon the batter into cups so they are ¾ full.
– Bake until the tops spring back when touched, about 20 minutes.
- 2 sticks unsalted butter
- 8 cups confectioners’ sugar
- ½ cup milk
- 2 tsp vanilla extract
– Gradually add the remaining sugar, once cup at a time until thick.
– Add a few drops of food coloring if desired and mix thoroughly.
– Spread icing on cooled cupcakes.
With the Icing, I decided to make just half of the recipe because I remember when I made it years ago – it was too much. And I was right! I actually have some left over in the fridge.
Also since we don’t have self-raising flour in Manila, you can make you own by following this:
For every 1 cup of Self-Raising Flour:
1 Cup – All Purpose Flour
1-1/2 Teaspoon – Baking Powder
1/2 Teaspoon – Salt
Enjoy!! 🙂
Looks good! Pahingi naman :))
Patty! I will give you next time I make!! 🙂 Hope you enjoyed the pepper!!
It can't truly work, I think this way.