Adults tend to worry about their figures, health, etc. etc. Kids, they are so easy (as long as there are no allergies to worry about). How many kids do you know that don’t like sweets. I am sure there are those few, but really, they are truly few and far between. When my nieces asked me what I like to cook, I listed a few things, one of which included cupcakes. From the mere mention of cupcakes I could sense the excitement rising in the tone of their emails (yes, 8 year olds email these days). So being the good aunt that I am, I promised to make them a batch of cupcakes when they are here for their visit.
I decided that the perfect flavor for little girls was vanilla with some fruity frosting. While on my search for the right cupcake recipe, one of my favorite bloggers, Irine from Confessions of a Tart, shared a recipe for vanilla cupcakes from Martha Stewart with strawberry buttercream frosting. This was the perfect cupcake for my occasion. I did everything that Irine’s recipe called for, except I substituted blackberries for strawberries as I had no strawberries on hand.
I am not sure why, but my cupcakes sank in a bit after they cooled off. I was a bit bummed by it, but used it as an opportunity to use up some extra blackberries I had left over. Some of the cupcakes had a little surprise underneath the frosting, a fresh blackberry.
While I was sulking to my husband about my sunken cupcakes, looking for sympathy. He replied that he really enjoyed their shape, as the frosting fit perfectly into the cupcake and wasn’t perched on top. Go figure.
All I know is that I had two very happy girls on my hands, which is what I aimed for!
Update: I received a few questions regarding the muffin pan I used for these cupcakes. Just wanted to let you know that I used Good Cook 12 Cup Muffin Pan.