Nostalgic Popping Candy Cupcakes
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.75 cups
Cake Flour1.75 tsps
Baking Powder1 tsp
Salt5 tbsps
Butter1.25 cups
Sugar3 large
Egg Yolk2 tsps
Vanilla Extract1 cup
Vegetable Oil1 cup
Buttermilk (shaken)3 cups
Powdered Sugar (well sifted)3 tsps
Cream (as needed)Directions:
1
Preheat the oven to 350 degrees F
2
Line mini cupcake pans with cupcake liners
3
Sift together the flour, baking powder, and salt
4
Set aside
5
In a large bowl, cream together the butter and sugar until light and fluffy
6
Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract
7
Stir in the vegetable oil
8
Fold in the flour mixture, alternating with the buttermilk
9
Fill the cupcake liners about three-quarters full
10
Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes
11
Cool completely, and then frost with Popping Candy Buttercream and enjoy! Beat together the butter and vanilla extract until smooth
12
Beat in the powdered sugar, 1 cup at a time, adjusting for taste
13
Beat in the cream, 1 teaspoon at a time, if the frosting is too thick
14
Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake