These are the cutest little cupcakes. I put the cupcakes in an ole timey cardboard egg carton and this just makes them so cute. I color them like Easter Eggs and the children go wild over them adults too because they are so stinking cute!!
Total Time
40min
5.0
4 Ratings
Author: Angie's Southern Kitchen
Servings:
12
Ingredients
•
1 1/2
cups
Self-Rising Flour
•
1 1/4
cups
Unbleached All Purpose Flour
•
2
sticks
Unsalted Butter
, softened
•
2
cups
Granulated Sugar
•
4
Farmhouse Eggs® Large Brown Eggs
•
1
cup
Whole Milk
•
1
tsp
Vanilla Extract
•
2 1/4
cups
Powdered Confectioners Sugar
, sifted
•
2
Tbsp
Light Corn Syrup
•
3
Tbsp
Whole Milk
•
to taste
Food Coloring
Cooking Instructions
1.
Preheat oven to 325 degrees F (160 degrees C).
2.
Line muffin tin with cupcake papers.
3.
In a small bowl, combine Self-Rising Flour (1 1/2 cups) and Unbleached All Purpose Flour (1 1/4 cups), set aside.
4.
In a standing mixer, cream Unsalted Butter (2 sticks) until nice and smooth then add the Granulated Sugar (2 cups) a little at the time and beat until light and fluffy about 3 minutes.
5.
Add Farmhouse Eggs® Large Brown Eggs (4) one at the time beating well after each egg. Using a rubber spatula scrape down the side of the bowl.
6.
Add the dry ingredients in three parts, alternating with the Whole Milk (1 cup) and Vanilla Extract (1 tsp). Mix until it is just mixed in and do not over-beat.
7.
Use a spoon, ice cream scoop, or pastry bag to fill each muffin cup with the batter.
8.
Bake for 14 minutes or till done in center do not over bake will be dry.
9.
For the icing, mix Powdered Confectioners Sugar (2 1/4 cups), Light Corn Syrup (2 Tbsp), and Whole Milk (3 Tbsp).
10.
Divide the mixture depending on how many color dyes you have. I divided into 6 small bowls and mixed in the Food Coloring (to taste).
11.
Dip each cupcake into the dyed icing and let the excess drip back in bowl. Let the icing dry and serve!
Nutrition Per Serving
CALORIES
504
FAT
17.8 g
PROTEIN
6.0 g
CARBS
81.2 g
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