The cupcakes were delicious, pretty, and fluffy treats I had put together for my adorable little neighbor's birthday- they were definitely cupcakes I would've liked- and imagine most four-year-old girls would love for their birthday as well! I realize I've gone overboard with all the cupcake recipes, however, since I started making them its become addicting. I whipped up this recipe twice; once with margarine, and once with butter- and I have to say that it makes a huge difference using butter- I highly recommend trying this recipe once with the real stuff!
1 c sweet butter, softened
1 c superfine sugar
1 1/2 c self-rising flour
1 tsp baking powder
4 tbsp dutch-process cocoa powder
1 tsp vanilla extract
1/3 c sweet butter, softened
1/2 c whipped cream cheese
3 c confectioners' sugar, sifted
1 tsp. strawberry extract
pink food coloring
1)Preheat the oven to 350°. Put 18 paper baking cups in muffin tins.
2)Combine all of the cupcake ingredients with an electric beater or mixer until smooth.
3)Spoon the batter into the cups. Bake for 20 minutes.
4) Remove the pans from the oven and cool for 5 minutes.
5)Then remove the cupcakes and cool on a rack.
1)Beat the butter, cream cheese, and confectioners' sugar in a bowl until smooth and creamy.
2)Stir in the strawberry extract and and food coloring. Frost the cupcakes and add sprinkles of your choice.