New Years Eve Cupakes

Happy New Years!! 

Honestly where did 2012 go? It seems like it just started, and now it's already a memory.

Wow time does fly...

But try not to think about it and make cupcakes instead!

 I used candy melts and a plastic bag with the corner cut to make these little sparklers!

Sparkler Cupcakes!

They just look like they're saying WooHoo!!

I got the idea for these cuties from Better Homes and Gardens 

 and used this recipe:

Simple Vanilla Cupcakes

from Joy the Baker Cookbook

makes 12 cupcakes

 Ingredients:

1 1/3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 vanilla bean, seeds scraped out

1/2 cup whole milk

Directions:

1. Place rack in upper third of the oven and preheat to 350 degrees F. Line a 12-cup cupcake pan with paper or foil liners and set aside.

2. In medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla extract and vanilla bean seeds until well incorporated.

4. Add half the flour mixture and beat on low speed until almost incorporated. Add the milk. Blend. Add the rest of the flour mixture and beat until almost incorporated. Remove the bowl from the mixer, and finish incorporating the ingredients with a spatula.

5. Divide the batter between the cupcake liners. Bake for 20 to 25 minutes, until golden brown and a skewer inserted in the center of the cupcakes comes out clean.

6. Remove from the oven and let rest in the pan 10 minutes before removing to a wire rack to cool completely.

7. Frost with vanilla bean buttercream frosting.

Vanilla Bean Buttercream Frosting

from Joy the Baker Cookbook

makes enough to frost 12 cupcakes

Ingredients:

1 stick unsalted butter, softened but still holding its shape

2 to 3 cups powdered sugar, sifted

1 tablespoon milk

1/2 vanilla bean, seeds scraped (or 1/2 tablespoon vanilla extract)

Directions:

1. In the bowl of an electric mixer fitted with paddle attachment, beat butter for 2 minutes, until light and fluffy.

2. Scrape the butter from the sides of the bowl and add 1 and 1/2 cups of the powdered sugar. Beat on low, increasing to medium speed as the mixture combines. Add milk and vanilla bean or extract. Beat on high for 1 minute.

3. Stop the mixer, scrape down sides of bowl, and add 1/2 cup of powdered sugar. Beat on medium speed until light and fluffy. If you'd like a thicker frosting, add up to a cup more powdered sugar, beating well. Frost completely cooked cupcakes.

4. Frosting will last, in airtight container, for 10 days in the refrigerator