confession goggles

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When I was in grade one, I had a crush on this guy. He was a grade two student in my split-level class (apparently this thing for older men started early).

vanilla cupcakes

I’m not sure what the point of having a crush is when you’re six years old. I remember lying in bed at night, hoping he’d come in and be like “hey, I have a crush on you.” And then we’d hold hands and he’d share his fruit-by-the-foot with me.

vanilla cupcakes with buttercream icing

I no longer keep in touch with him (that’s actually a fairly misleading statement. I’m not entirely sure we ever had a longer conversation than three sentences – if we ever had any conversation at all. I was super shy as a child) but I did run into his brother a few weeks ago, who informed me that my long ago crush was now single, you know, just in case.

vanilla cupcakes with buttercream icing black and white

I’m no longer interested (don’t worry, C), but if my six-year-old self had known how to bake, I totally would have made him these cupcakes, because, adorable.

And probably left them in his desk without a note and never told him who made them, because, scary.

vanilla cupcakes with buttercream icing and sprinkles

Vanilla Cupcakes

Ingredients

  • 1 cup butter, at room temperature
  • 1 3/4 cups sugar
  • 2 eggs
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • optional: 1 teaspoon vanilla powder

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolks one at a time, mixing well between each addition. Add vanilla and stir until combined.
  3. Sift dry ingredients into a separate bowl. Alternately add one third of flour mixture into the butter mixture and one half of milk until everything is in one bowl. Stir until just barely combined.
  4. Spoon batter into muffin liners, about three quarters full. Bake for about 22-25 minutes or until an inserted toothpick comes out clean.
  5. Let cool completely before icing, but these are best served the day they are made.

Notes: As always, I used the Wilton buttercream recipe. This time I decided to dye it blue and top the lot with chocolate sprinkles, because I was feeling festive.

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