Birthday Cupcakes

From the Silk test kitchen

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Servings
16
Total Time
45 min
+ cooling

Birthday Cupcakes
Ingredients

Cupcakes

  • 2 cups (500 ml) cake flour
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • 1/2 cup (125 ml) margarine (or butter), softened
  • 1 cup (250 ml) sugar
  • 1 tsp (5 ml) vanilla extract
  • 2 large eggs
  • 1 cup (250 ml) Silk soy or almond beverage, any flavour except chocolate 

Frosting

  • 1 cup (250 ml) margarine (or butter), softened
  • 2 1/4 cups (550 ml) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract
  • 2 tbsp (30 ml) Silk soy or almond beverage, any flavour except chocolate
  • Several drops food colouring, optional
  • Sprinkles, optional

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Preparation
  • Prepare cupcakes
  • Preheat the oven to 180°C (350°F ).
  • Line a 16-cup muffin tin with paper liners.
  • Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a large mixing bowl, beat margarine (or butter) and sugar with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping bowl after each addition.
  • At low speed, beat in flour mixture alternating with Silk in three batches.
  • Spread batter evenly in muffin cups, filling each cup 2/3 full. Reserve any leftover batter for additional cupcakes.
  • Bake until golden and a wooden pick inserted in center of cupcake comes out clean, 15-18 minutes.
  • Cool completely.
  • Prepare frosting 
  • Beat margarine (or butter) with an electric mixer until pale and creamy, about 2 minutes.
  • With speed on low, slowly add powdered sugar. Add vanilla, Silk and food colouring, if using, and beat until light and fluffy, about 3 minutes.
  • Frost cupcakes and decorate with sprinkles, if desired.
  • Refrigerate.