Cake mix adapted from allrecipes.com
I first made these cupcakes for my son’s first birthday party. I almost hesitated making them, thinking if I mess up, then I’d never live it down. My family would remind me of this till the day I die, and then generations after would hear of the horror. If you need to know anything about Ukrainian culture, it’s this: you don’t skimp on dessert. Never, ever. If anything, that’s what you splurge on. That’s what you dedicate your most precious time to. There’s a bit of insanity mixed with OCD in this sweet obsession we Eastern Europeans have. It’s scary for someone who doesn’t bake much, like me!
When I first got married, I had never baked anything that wasn’t in “ready to bake” form, or at least a boxed mixture of something. Being a newlywed and living in the same town as the family (plus now, in-laws) you’re bound to invite people over. With my husband and I coming from huge families, you’re inviting people over all the time! So here I am, inviting folks to events and hosting parties that I must prepare for. So dropping $100 on a cake is normal in our little circle of sweet-tooths. You’ve probably guessed already that this isn’t a grocery store cake. This is a fancy local bakery cake that will be devoured in ten minutes. Finally, I told myself, I need to bake. And I need to bake well! I don’t have to master every dessert type out there, but if I can get good at a couple things, then my life would be easier! So I started baking. Honestly, I didn’t enjoy it. But you know what? I came up with the BEST cupcake & icing combination EVER. I can’t tell you how many folks begged me to make these cupcakes for them. People became infatuated with these cupcakes.
I made 100 cupcakes for my sons party. I made everything from scratch. My expectations were non-existent. I was holding my breathe as people started approaching the dessert table. I could barely make eye contact with anyone. Then, I hear the question I was trying to dodge, “Who made these cupcakes?”, my guests would ask. My sister was quick to speak the truth, “Alina did!”
Agh! Let me hide under the table now! But I didn’t have to, because those wide eyes on my guests face came from a wave of absolute deliciousness running through their bodies. SCORE! That whole day people were raving on how amazing my desserts were. A week later, I received an order from my cousin to make 100 cupcakes! (I’m never doing that again)! From there on out, it was requests after requests. “Did you make your cupcakes?” I’d get asked after coming to a BBQ. My cousin would forbid me to make them at any event she would be present in. She once told me she ate them for breakfast, lunch and dinner. She wasn’t happy about because bikini season was around the corner. I guess I should put a big giant warning sign next to this recipe, stating: level of control greatly subsides after consuming.
Needless to say, this is a safe bet for you. If I, Mrs. I – don’t – bake, can pull this off, you undoubtedly can wow the tastebuds of others.
Scroll down for our Frosting recipe
A small note:
– When filling the liners with batter,
I find filling the batter to half or less of the liner is best. Anything more will look like a cupcake on steroids!
– The cupcake is done when it springs back after touching the surface.
– During the decorating part of the cupcake, I use a small ziplock bag filled with icing. I cut a hole in the corner and swirl the icing onto my cupcake. I like it better than the decorating bags. (But I’m no professional decorator!)
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 2 teaspoons vanilla extract
- Preheat oven 350 degrees
- Line a muffin pan with paper liners
- In a medium bowl, cream together sugar and butter
- Beat in eggs one at a time
- Stir in vanilla
- Combine flour and baking soda: add to mixture and mix well.
- Stir in milk until batter is smooth
- Fill liners half full or less
- Bake 20 minutes
- Allow to cool then ice with our famous cream cheese frosting.
The Best Darn Frosting In The Land
Every time we make our simple white cupcakes, we always top it off with this irresistible cream cheese frosting. Why do I call it irresistible? Because there hasn’t been a soul I’ve given this too that said, yuck! Everyone devours these cupcakes and their favorite part is always..yep you guessed it, the FROSTING!
- 4 oz unsalted butter, softened
- 4 oz cream cheese, softened
- 1 1/2 cups confectioners sugar
- 1 teaspoon vanilla extract
- In a large bowl, beat together better and cream cheese.
- Add confectioners sugar slowly until smooth and creamy
- Best in vanilla extract