These little Summer Cupcakes were so much fun to make. Don’t they look cute?
The most work were the slippers, but even that I did watching tv, so you can imagine it couldn’t have been that difficult.
My daughter came home from school one day and told me she had signed me up for baking for the Schools annual BBQ, Yeeaaaahhhhh…. No, seriously I don’t mind. I have always been assigned to baking for school because they know I love it so much. Especially baking for kids, they are always so super enthusiastic.
My Daughter helped me tremendously with this project, as she is becoming quite a baker herself.
- 1 C. All Purpose Unbleached Flour
- 1/2 tsp. Baking Soda
- 2 tsp. Baking Powder
- ½ tsp. Salt
- 2 tsp. pure Vanilla Extract
- 3-4 tbsp. Milk
- ½ C. unsalted butter or margerine at room temperature
- 3/4 C. Caster Sugar
- 2 large eggs, at room temperature
Adjust rack to lower third of oven; preheat the oven to 350° F.
Place paper cupcake liners in a 12-cup muffin pan.
Sift the flour, baking powder, baking soda and salt onto a piece of waxed paper. Stir the vanilla into the milk. Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar beating until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition. Add the dry ingredients alternating with the liquid ingredients in 3 additions.
Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 18-20 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out dry.
Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely before decorating.
The decorations are made out of fondant, strips of candy mats for the towels and a bit of colored icing sugar for the sea.
Looking for more great recipes to try? Be sure to check out these French Crêpes.