Easter Cupcakes

Vanilla Cupcake Recipe

1 1/3 cups sugar

1/2 cup butter

1 large egg

1 large egg yolk

1/3 cup milk

1/3 cup water

1 1/4 teaspoons vanilla extract

1 1/3 cup all-purpose flour

2/3 cups cake flour
2 teaspoon baking powder

1/4 teaspoon fine salt

Method:

Preheat oven to 350 degrees F. Line one 12- cup cake tin with paper liners. (To avoid cupcakes sticking if they overflow slightly spray tops of the pans). Put tins on a baking sheet. Set aside.

Process butter and sugar in a mixer until creamy, scraping sides as needed, 1 to 2 minutes. Add the egg and yolk, one at a time, pulsing after each addition. Add the milk, vanilla, and water and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping butter off the sides of the processor as needed. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 the way full. Bake until the cupcakes are just firm and spring back when gently pressed, and tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

On the last day of school before Easter holidays, our class made vanilla cupcakes. We spent one class making the cupcakes, then the next class was spent decorating the cupcakes. Our group's cupcake batter didn't quite seem right when it was mixing, it didnt seem thick enough, and we did add every ingredient. We kept on mixing it and the batter got better. We poured the batter into the cupcake pans and put them into the oven to bake. We watched them and the cupcakes seemed to 'sink in' and they weren't rising. We kept them in until they were golden brown but they still didn't rise at all. They were still okay to decorate, though, and tasted good too.