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!