Let me preface this by saying...I have not made cupcakes in a LONG time. Years, in fact.
I was so excited once the batter was done. As opposed to licking the spoons, I was just scooping up the extra batter and eating it. Yum!
But...I overfilled the cupcakes. See exhibit A:
Yeah, I may have overfilled them a bit.
But my husband still enjoyed them!
SO WHAT if we had to separate the cupcake tops from the cupcakes? They were still delicous!
This is a definite reminder to me...my husband always says I'm a great cook, I say I just read recipes. Hopefully I can make it to the "great cook" category, but seriously...who forgets to fill cupcake tins 2/3 full?!?!
Also, I frequently ignore serving size. I only have one cupcake tin, and I had a lot of batter left over. Halve it if it's just you and your hubby.
These were delicious otherwise, try them!
1 cup of butter
2 cups of sugar
3 cups of cake flour (I used regular, couldn't find this "cake flour")
3 tsp of baking powder
1/2 tsp of salt
4 eggs (I get it! 4, 3, 2 ,1! I am a genius!)
1 cup of milk
1 tsp of vanilla extract
1/2 tsp of almond extract
1. Preheat oven to 350. In a mixing bowl, cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl, sift flour, baking powder, and salt. Add flour mixture alternatively with milk and almond and vanilla extract, beating after each addition until smooth. Pour batter into cupcake tins. Bake 25-30 minutes. Cool in pans for 10 minutes and remove from pan to finish cooling. Top with your frosting of choice. I used vanilla confetti frosting...yum!