VANILLA CUPCAKES WITH BUTTERCREAM FROSTING AND HOMEMADE ROYAL ICING CANDY TOPPERS

 CUTE BAKING CUPS, RIGHT?  THEY BAKED FREE STANDING ON A COOKIE SHEET....NO MUFFIN TIN REQUIRED!!! YOU CAN FIND THEM HERE AT BAKERS STOCK!

 

VANILLA CUPCAKES..THE BEST!!!

1 ¾ cups plus 2 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, at room temperature
1 ½ cups sugar
3 eggs
¾ cup whole milk
1 ½ teaspoons vanilla extract

BEAT BUTTER AND SUGAR. ADD EGGS ONE AT A TIME. ADD VANILLA. COMBINE DRY INGREDIENTS AND ADD, ALTERNATING WITH THE MILK. DIVIDE IN MUFFIN TINS AND BAKE AT 350 20-23 MINS UNTIL TESTER COMES OUT CLEAN. COOL COMPLETELY BEFORE FROSTING.

FROSTING!!!!!
ELECTRIC MIX ALL UNTIL FLUFFY...

BEAT 2 STICKS BUTTER AND ADD 4 CUPS CONFECTIONERS SUGAR. ADD 1/2 CUP MILK, 2 TSP. VANILLA AND 4 MORE CUPS SUGAR. BEAT UNTIL CREAMY. COLOR AS DESIRED.  I MADE ROYAL ICING TO CREATE THE CANDY TOPPERS.

 

THESE BAKING CUPS ARE LARGE AND I MADE 12 CUPCAKES WITH THIS RECIPE!