About a week ago Isabella turned 2...woohoo. My brother of course arrived at the party with the most decadent high caloric cupcakes he could make. I on the other hand tried my best to make a cupcake that both tasted like childhood but would not pack on the guilt. So hear it is:
Cake
1 cup white all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 Tablespoons unsalted butter
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons lemon juice
1/2 cup skim milk
Preheat oven to 350F
Whisk together flour, baking powder, and salt; set aside
In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Bet in an egg and lemon juice. Beat 1/3 of the flour mixture until just combined. Beat 1/2 the milk, followed by remaining milk and flour.
Fill cupcake liners about 2/3 of the way up and bake for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 100 minutes, then remove and cool completely on a wire rack.
For Icing
1/2 stick of butter
1 jar (7oz) fluff ( YES!! Fluff that stuff from childhood)
1 teaspoon vanilla
2 cups confectionery sugar
optional: a dab of food coloring
Mix together with electric mixer the butter and fluff. Add vanilla. Gradually add sugar. Continue to mix until icing is a thick consistency.
For best results frost cooled cupcakes. Then place cupcakes with icing in the refrigerator for 1/2 hour.
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