NEVER ENOUGH CUPCAKES 12X12 PRINT

We believe that just looking at a cute cupcake will add five points to a your Personal Happiness Scale!! We've taken a few stunningly adorable batches of chocolate, vanilla and red velvet cupcakes, added some pastel sprinkles and strawberry milk, and created a sugary pink Popscape inspired by our love for cupcakes.

FUN TIDBIT: Here's the recipe for THE Sex In The City (NYC’s Magnolia Bakery) Cupcake

INGREDIENTS

• 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans

• 1 ¼ cups all-purpose flour, plus extra for dusting pans

• 1 ½ cups self-rising flour

• 1 cup milk

• 1 teaspoon vanilla extract

• 2 cups sugar

• 4 large eggs, at room temperature

PREPARATION

1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.

2. In a large bowl, cream the butter with an electric mixer at medium speed 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. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.

3. Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.