I am finally using these way-fun cupcake holders! I first saw them on Trevor’s blog and knew I had to get some. I picked them up at Fante’s on 9th Street in South Philadelphia for a couple of bucks. They are not free-standing. You need to still put them in a muffin tin, but they pop right out!
I made a basic yellow cupcake and frosted with Chocolate Buttercream. The recipe makes about 16 cupcakes, but I divided it into 12 and baked about 6 minutes longer.
Yellow Cupcakes
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla
Preheat oven to 350° and line 16 muffin cups with paper liners.
Sift together flour, baking powder, and salt. Beat together butter and sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in milk and vanilla until just combined. Add flour mixture in 3 batches, beating until just combined after each addition.
Divide batter among muffin cups and bake in middle of oven about 20 minutes.
I was just slightly neurotic about filling them – not wanting any batter on the “wings” (neurotic?!? MOI?!?) – so I used a pastry bag without a tip. Worked like a charm.
Same with the icing.
They’re yummy!