Cupcake Kebab

Yellow Cupcakes recipe: Martha Stewart - Everyday Food
Ingredients: (makes about 14)
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon pure vanilla extract
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 2 large eggs
Instructions:
- Preheat oven to 350°F/180°C.
- Butter the cups of a standard (12-cup) muffin tin.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In a liquid-measuring cup, mix milk and vanilla; set aside.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition.
- With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
- Divide batter evenly among prepared muffin cups (a 2-ounce or ¼-cup ice-cream scoop is good for this).
- Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes.
- Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before icing.
Buttercream Icing recipe: my own
Ingredients: (if using a piping bag to frost the cupcakes, this is enough frosting for about 6 cupcakes)
- 1 cup confectionars' sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 5 tablespoons milk
- 3 drops of food coloring
Instructions:
- Sift the confectionars's sugar into a medium bowl.
- Add the softened butter, milk, vanilla and food coloring.
- Mix until the frosting has a slight dropping consistency.








Comments
Is it fine to use your idea at my daughter's birthday party?
Thanks for posting beautiful pictures
Of course it's fine for you to use this idea. I didn't come with this myself either; a wonderful blog called 'Cupcakes Take The Cake' inspired me.