I spent the day in the kitchen (well, my parent’s kitchen) today experimenting. The result were some yellow cupcakes and chocolate cream cheese frosting. Mmmm. Kimmy, my mom, and I all feel a bit gorged from stuffing our faces.

So I guess I’ll provide you with some pictures and a recipe then ๐Ÿ™‚

I halved this recipe, by the way. I’ll put the full recipe at the end.

So, take some butter and some sugar.

Cream the butter until it’s nice and fluffy, like this.

Add the sugar and beat that until it is fluffy once again.
Add the eggs, one at a time and beat after each addition. The best part of being home is the farm fresh eggs.

Aren’t they pretty?

So, mix until it looks like this.

Next, alternate adding flour and milk.

Start with the flour and end with the flour, and mix well. Add some vanilla.

Spoon batter into a paper-lined cupcake tin.

Now pop them in an oven preheated to 350 degrees for fifteen minutes. While those are cooking, make the frosting.

Here’s what you’ll need, plus a quarter cup of chocolate powder (the chocolate was a snap decision).

Cream the cream cheese and butter.

Add powdered sugar.

Add cocoa powder.

Yum. Now spoon that frosting into a bag. Or if you’re fancy, pull out your pastry bags. I like the ziploc variety, and I put it in a cup.

Now, you have this.

Now decorate some cup cakes, and ta da!

So yummy! I hope you enjoy ๐Ÿ™‚

Yellow Cupcakes
Modified from Bakerella

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs 3 cups of all purpose flour
1 cup of whole milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla to mix.
Divide batter equally into paper-lined (or sprayed) cupcake tins. Bake for 15 minutes, or until cupcake springs back when you push it.

Chocolate Cream Cheese Frosting

1 (8 ounce) package of cream cheese
1/2 cup (1 stick) butter, softened
2 cups confectioners’ sugar
1/4 cup cocoa powder
1 tsp. vanilla

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar and cocoa powder. Store in the refrigerator after use.