Original recipes taken from Better Homes and Gardens, New Cook Book, 14th edition
Adapted by Something Different For Dinner
Basic white cupcakes:
*for whiter cupcakes, use shortening instead of butter, and clear vanilla instead of regular vanilla
Oven: preheat to 350 degrees F
4 egg whites
2 cups all purpose flour
1 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or shortening, softened
1 3/4 cup sugar
1 teaspoon vanilla
1 1/3 cups buttermilk
First start by letting your eggs, reach room temperature. About 30 mins sitting out.
In a medium bowl stir together flour, baking powder, baking soda, and salt; and set aside.
In large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds.
Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after you add each one.
Alternate adding flour mixture and buttermilk to butter mixture. Beat on low speed after adding each. At this point I added in 1/4 cup of multi-color sprinkles to the batter, to give it that confetti look.
Spoon batter, into cupcake baking cups. I use an icecream scoop, it just seems easier and the portion is perfect.
Bake for about 15-18 minutes, or until done. Mine took 17 minutes exactly. :-)
Set on wire rack until thoroughly cooled.
3/4 cup butter, softened
2 pounds powdered sugar
1/3 cup milk
2 teaspoons vanilla
In a large mixing bowl, beat butter with mixer on medium speed until smooth.
Add 2 cups of powdered sugar, beating well. Beat in 1/3 cup milk and vanilla. Slowly mix in remaining sugar.
Beat in remaining milk, until your frosting gets to a spreadable consistancy.
I added a few drops of red food coloring to get a pink color.
For the decorations, the girls used mulit-colored and pink sprinkles; as well as coconut colored green (for grass) with a few drops of green food coloring.