Seriously, could these be any cuter? My oldest daughter is taking a culinary class in high school. Her assignment for homework was a yellow cake. Hello boring. Who eats plain yellow cake?? We decided to spruce it up a bit (by we I mean I took over, whatever).
I found this recipe by searching yellow cake on Tastespotting.com and came up with the Doehle Bread blog. Howdy, gorgeous cupcakes.
We got an A.
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
24 Hershey Kisses
1 stick unsalted butter, softened
1 cup marshmallow cream
2 1/2 cups powdered sugar
1 teaspoon vanilla
up to 1/4 cup milk
1/2 c. hot fudge ice cream topping
1/2 cup graham cracker crumbs
1 teaspoon salt
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. In a separate bowl, combine milk and vanilla. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Drop one unwrapped Hershey kiss into each cupcake tin, pressing down slightly so only the tip peeks out. Bake for 18-20 minutes.
Combine butter and marshmallow cream in a mixer until well combined. Add sugar and vanilla. The mixture will probably be really stiff. If it is, add milk a little at a time until it’s spreadable but still thick. If it gets runny, just add more powdered sugar.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. When cool, frost with marshmallow icing. Decorate with graham cracker crumbs, chocolate drizzle.