Recipe of the Week
For the Cupcake:
Pixie Stick Cupcakes
2 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 1/3 cups granulated white sugar
3 egg whites and 1 whole egg
2 teaspoons vanilla extract
1 cup milk
12 pixie sticks
For the Frosting:
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
additional pixie sticks (if necessary)
Preheat oven to 350 degrees and place paper baking cups into 24 regular-sized muffin cups.
In a medium bowl, mix flour, baking powder, and salt.
In a large bowl, cream sugar, butter, and eggs. This is another common step, but definitely not one you want to pre-make. Fresh eggs and butter are always going to taste better!
Next, add vanilla extract.
On a low speed, alternate blending in dry mixture and milk.
Fill each muffin cup up about 1/3 full. Pour approximately 1/4 of a pixie stick onto each cupcake and very lightly swirl with the knife. Finish filling each muffin cup until about 2/3 full, and give one or two more swirls with the knife. Bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.
Beat butter with an electric mixer at medium-high speed until creamy.
Gradually beat in sugar until smooth.
Beat in vanilla extract and gradually add milk until desired consistency is reached.
Frost each cupcake and decorate tops with remaining pixie stick sugar. Enjoy!