Cooking For Kids
Clown Cupcakes with Buttercream Icing
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
12
- For Cupcakes
- ½ cup milk
- 1 Vanilla bean
- 1 ½ cups unbleached all-purpose flour
- 1 ½ tsps Baking powder
- ¼ tsp salt
- 2 large eggs (at room temperature)
- ¾ cup butter (at room temperature)
- ⅔ cup granulated sugar
- Buttercream Frosting
- ½ cup butter (at room temperature)
- 1 tsp pure vanilla extract
- 2 cups powdered sugar (sifted)
- 1 pinch salt
- 2 Tbsps milk (or heavy cream)
- gel or paste Food coloring (yellow)
- 12 clown Decoration
Preparation steps
1.
For Cupcakes:
2.
Place milk in small saucepan. Scrape seeds from vanilla bean into milk. Heat milk over low heat until just warm. Remove vanilla milk from heat; strain and set aside.
3.
Preheat the oven to 350º F. Line muffin tin with paper liners.
4.
In a mixing bowl, whisk flour, baking powder, and salt together.
5.
In a separate bowl, beat the eggs, butter and sugar with an electric mixer until light and fluffy. Add the vanilla milk and beat until blended. Mix in half of the dry ingredients by hand, being careful not to over mix. Add the remaining dry ingredients and mix.
6.
Divide batter between lined muffin tins, filling them three-quarters full. Bake until cake tester inserted in centers comes out clean, about 20 to 25 minutes. Rotate tins halfway through the baking process, to promote even baking. Remove from oven; cool in the pan for 10 minutes. Transfer cupcakes to wire racks and cool completely before frosting.
7.
For Buttercream Frosting:
8.
In the bowl of your electric mixer, or with a hand mixer, beat the butter at medium-high speed until smooth. Beat in the vanilla extract.
9.
Reduce the mixer speed to low: gradually beat in the sugar and salt. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is fluffy and completely smooth (about 10 minutes). If not using right away, store in an airtight container and refrigerate. Bring to room temperature before using and re-whip.
10.
Using gel paste, tint frosting with desired food color. Fill a pastry bag with buttercream. Using a rose petal tip create flower using a flower nail or directly on cooled cupcake. If using a flower nail, gently lift the rose off the nail using a clean offset spatula and transfer to cupcake. Place decorative clown on top. Serve.
