These are not for the faint of heart.
There are 3 sticks of butter in these babies. And 5 eggs.
And we're not even talking about the frosting yet.
But my baby had her 2nd birthday party this weekend. And then it was the 4th.
Reason to celebrate and throw caution to the wind.
And to eat fruit and salad all day to day. I feel like I ate a Mac truck this weekend.
But not these cupcakes. They are light and fluffy. So light. Whip the sugar and butter for as long as she says--5 minutes. Add the eggs 1 at a time. Don't hurry. Add your sifted, dry ingredients in 3 batches, just like she says. Don't take shortcuts like I always do.
It will be worth it.
You will find the recipe here.
I did not change one thing about the cupcakes. I did, however, refrain from adding 3 more sticks of butter to these beauties via the frosting. Instead, I made my traditional 1 stick frosting:
1 stick butter
1 stick cream cheese
1 tsp vanilla
1 tsp almond extract (for these cupcakes)
sifted powdered sugar until it reaches the right consistency and level of sweetness
I know, not very specific. You have to play around with it until it is right for you.
I am sure the Contessa's frosting is to die for, but I just can never use that much frosting. So the frosting is up to you. But try the cupcakes. Do.
Some summertime celebration awaits.
Bake. Frost. Enjoy!
Happy Monday, friends. See you back here soon.
Oh, and these sweetest ever cupcake liners? From here. One of my most favorite of shops.