Kids Cuisine

I find myself always wanting to craft fun and creative things when Halloween comes around.  Whether it’s a batch of quick witch hats or gum paste cake toppers, I try to do something new every year.  But, I notice that the items gobbled up first are the simple festive foods that are easily identifiable and not difficult to eat.  Case in point?  Cupcakes.

I made these vanilla cupcakes with basic buttercream icing last week.  They disappeared as fast as Dracula in daylight. They will be perfect for any holiday party.

Vanilla Cupcakes
(a Martha Stewart Recipe)
3 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, room temperature (1 ½ sticks)
1 ½ cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ¼ cups milk

Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl; beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely. Makes 24.

Icing for cupcakes
2/3 cup butter
½ teaspoon salt
2 teaspoon vanilla extract
2 pounds sifted confectioners sugar
6-8 tablespoons milk

Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 6 tablespoons milk, beating until smooth. Beat in more milk until you have your preferred spreading consistency. (Add a couple of dabs of Wilton coloring, with a toothpick, to get to the color you want.) Makes about 5 cups of frosting (good for about 24 cupcakes)