While Memorial Day typically marks the unofficial start of summer, it’s important to remember what the day is all about. As the wife of an Air Force veteran, I am thankful that he is home safe & sound, but many others never made it home from their service.
Since Memorial Day is only a few days away, I figured it was the perfect time to share a tasty cupcake recipe that’s perfect to celebrate the meaning of the day and the start of summer. Yay!
Classic White Cupcakes:
1 cup of butter (at room temperature)
½ cup of vegetable shortening
3 cups of granulated sugar
3 cups of all-purpose flour
2 teaspoons of baking powder
¼ teaspoon of salt
½ cup of whole milk (at room temperature)
½ cup of buttermilk (at room temperature)
2 teaspoons of vanilla extract
Preheat your oven to 350-degrees. Next, line two muffin tins with papers, or spray very generously with cooking spray.
In another large mixing bowl, cream together the butter and shortening and next add in the sugar – one cup at a time. The mixture should be light and fluffy.
Beat in the eggs (one at a time), making sure each is mixed in before adding the next.
In another large bowl, sift together the dry ingredients.
Measure the liquids into a large measuring cup and stir to combine.
Alternately add the wet and dry ingredients to the fats/sugar mixture until it is all incorporated.
Fill the muffin cups about two-thirds of the way full. Bake for 15-18 minutes until a toothpick comes out clean.
Let set for 5 minutes before you remove them from the pan to a wire cooling rack to cool completely.
8oz (1 stick) butter, softened
1 ½ tablespoons cocoa powder
2 cups powdered sugar
¼ cup boxed brownie mix
2 tablespoons heavy cream (or milk)
While you wait for the cupcakes to cool, prepare the frosting. Beat the butter until smooth and creamy.
Gently stir in the dry ingredients, and add the heavy cream. (You can use milk if you don’t have the cream – it will make it a little less rich). Pipe or spread onto cooled cupcakes and decorate as desired.