By: RYLEE MCDANIELS
Staff Writer
Mother’s Day is fast approaching and for me, that means making something super cute and feminine to treat my mom. One of my favorite treats to surprise her with and to show my appreciation is light and airy vanilla cupcakes with rose petal buttercream icing. The only downside to making these rose petal cupcakes is that your mother may tell you that they are too pretty to eat.
Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ⅔ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
Icing:
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar
- 2 tablespoons milk
- 1-2 drops of red food coloring
Instructions for Cupcakes:
- Preheat the oven to 350. Line muffin tray with cupcake liners and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt
- In a large bowl, cream together butter and sugar until light and fluffy. Add in vanilla and continue to beat together.
- Add the dry ingredients gradually, alternating with the milk, until fully mixed together.
- Fill the cupcake liners ¾ full with batter. Bake for 18-20 minutes. Using a toothpick, check that the center of the cupcake comes out clean.
- Let cool for 5-10 minutes in the muffin tray. Transfer the cupcakes to a wire rack to finish cooling.
Instructions for Buttercream Icing:
- In a large bowl, beat the butter using an electric mixer. Add vanilla and mix together until light and fluffy.
- Add in confectioners sugar gradually mixing on a medium speed. Add milk and food coloring and continue to mix together until light and fluffy. If using liquid food coloring, you may need to add a little more sugar.
- Cover the bowl with a damp cloth until you are ready to use the icing.
- Secure a 2D piping tip onto a 2D piping bag and fill the bag with icing.
- In the middle of the cupcake, pipe a small amount of icing. Without lifting your piping bag, slowly work your way around, counterclockwise, until you reach the outer edge of the cupcake. Make sure you use a lot of pressure to get the icing out consistently. Repeat with all the Cupcakes.
- ENJOY!