But the theme days are nothing compared to what we must do for holidays. For Valentine’s Day we had to make handmade valentines for the whole class, make sure the kids wore something pink or red to school, and make some food for their class party. I decided to make cupcakes as I could easily double the recipe and greedily put aside some for myself. Actually I found myself making cupcakes for almost every holiday and class party. Cupcakes are great as they are the perfect size for little hands and versatile so you can decorate them to fit any occasion. Valentine’s Day? Just plop some heart stickers on top. Easter? Just add a chocolate bunny and some jelly bean ”eggs.” St. Patrick’s Day? Make some green icing! I generally choose the easiest decoration since I am more of a spontaneous (ahem last minute) person, but now with Pinterest and other cooking and baking sites the possibilities are endless!
Unfortunately because there is such a plethora of information online and beyond, one can go crazy trying to find the perfect cupcake and buttercream recipe. For me, I prefer a moist cake and a rich but not too sweet buttercream. I always bake with my kids so I needed something easy to make and honestly something that doesn’t take too long to prepare as I prefer to spend my time eating rather than cooking :).
After extensive googling I found a recipe that met all my needs. It is very easy to make, and uses ingredients that I always have at home, so if I get a last minute cupcake request as I often do, there is no need to go to the store. One really interesting thing about this recipe is that it uses no eggs or butter and still turns out amazing moist cupcakes! Apparently the recipe is decades old and was from the Great Depression when eggs and butter were too expensive to buy. But today it makes a great option for vegans. I’m sure they must be tortured souls with no butter or eggs in their pastries…I know I would be.
I have also included a buttercream recipe to frost the cupcakes. I love it because it uses almond extract which keeps the frosting from becoming too sickly sweet. If you don’t like almond extract, use vanilla instead. If you don’t want frosting, the cupcakes taste great on their own or sprinkled with a little powdered sugar too.
So next time you have a party or somewhere you need to bring cupcakes, instead of going into panic mode or buying ones from the store, make these. It will be a fun activity to share with your kids and even more fun to eat together.
Makes 12-14 standard sized cupcakes.