Happy Blogiversary to Meet Me in the Kitchen!
2 years ago I started this blog as a way to share great recipes. It has been a really fun way to share what I love and a great outlet for me.
Now about these festive cupcakes, with a little detour about cookies first.
A little over a month ago my girls wanted to decorate cookies. I wanted to use up 2 egg yolks that I had hanging out in my fridge.
I remembered that Dorie's Sugar Cookie recipe called for an extra yolk and I also knew that it was a wonderful recipe (I have made it multiple times), so I mixed up a double batch. I put half the dough in the freezer ( We used it for Valentines Day cookies) and the other half in the fridge to rest overnight.
Too bad I did this on a Friday night and promised my kids we would cut the cookies out in the morning. They woke up super early!! It was really fun cutting out millions of shapes with them. We made a big batch of frosting and made 3 colors- Neon pink, blue and greenish/yellow.
Why am I telling you all of this?
Well, we had leftover frosting and my daughter wanted to make cupcakes for her Sunday School teacher.
So, we threw together these Vanilla Buttermilk Cupcakes and used the leftover frosting.
My daughter was proud of the frosting and sprinkles, so I am sharing the recipe again. You can go to this older post to see how we enjoyed these cupcakes last time!
Vanilla Buttermilk Cupcakes from a Woman's Day Cookbook
makes 20-24 cupcakes
12 Tbls unsalted butter (1 1/2 sticks)
1 cup buttermilk
2 large egg
2 tsp vanilla extract
2 cup all-purpose flour
1 1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Heat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt butter in a saucepan or in the microwave. Pour into a large bowl and when cool add buttermilk, egg, and vanilla extract. Whisk until blended (The mixture may look curdled, but it will come together smoothly, as you whisk in the dry ingredients.)
In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together and add to buttermilk mixture. Whisk until smooth. Fill muffin cups about 1/2 full and bake for 15-18 minutes. Let cool for 10 minutes on rack. Remove from rack and let cool completely.Recipe for Fluffy Vanilla Frosting