To color or not to color? I decided not to color my cupcake batter - I left it a creamy white color. The red icing covers the cake enough to make an "apple". That said, if you want red cupcakes, add food coloring as instructed below.
Don't want to make the
frosting from scratch? No problem, use store-bought vanilla icing and color it red. Or, use strawberry icing and add enough food coloring to make it redder!
Back to School Cupcakes
For the cupcakes:
Red cupcake liners
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons vanilla extract
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Red food coloring
Red colored sugar
4 Tootsie Roll Midgees, quartered lengthwise
8 green Dots candy, quartered
Preheat the oven to 375 degrees. Line a 12-cup
muffin pan with the red paper liners.
To make the cupcakes, in a small bowl, combine the flour, baking powder and salt. Mix to combine.
In a mixing bowl, beat together the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.
Beat in the eggs, one at a time. Beat in the vanilla.
Beat in the flour mixture and milk, alternating each, and beginning and ending with the flour mixture, scraping down the sides of the bowl as necessary. For red cupcakes, add enough red food coloring to reach the desired color.
Spoon the mixture into the prepared muffin pan, filling each cup about 3/4 full.
Bake for 18 to 20 minutes, until a wooden pick comes out clean or with little bits of cupcake clinging to it.
Cool the pan on a wire rack (cool the cupcakes completely before icing).
To make the cupcakes, in a small bowl, combine the flour, baking powder and salt. Mix to combine.
In a mixing bowl, beat together the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.
Beat in the eggs, one at a time. Beat in the vanilla.
Beat in the flour mixture and milk, alternating each, and beginning and ending with the flour mixture, scraping down the sides of the bowl as necessary. For red cupcakes, add enough red food coloring to reach the desired color.
Spoon the mixture into the prepared muffin pan, filling each cup about 3/4 full.
Bake for 18 to 20 minutes, until a wooden pick comes out clean or with little bits of cupcake clinging to it.
Cool the pan on a wire rack (cool the cupcakes completely before icing).
To make the icing, beat the butter and vanilla
together until light and fluffy. Gradually beat in the powdered sugar. Beat in
the milk. Add red food coloring, a few drops at a time, until you reach the
desired color.
Frost the cooled cupcakes and then dust with
red sugar.
Insert one quarter of a Tootsie Roll in the middle of each cupcake to create a stem. Use two pieces of the Dots candy to create the leaves - pinch the ends of the candy to create the pointy leaf end if desired.
Insert one quarter of a Tootsie Roll in the middle of each cupcake to create a stem. Use two pieces of the Dots candy to create the leaves - pinch the ends of the candy to create the pointy leaf end if desired.
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