Once you make your cupcakes you can decorate them individually for each member of your family and deliver them just like a Harvest Festival cupcake booth.
Make sure to add sprinkles, frosting writing, and small candies for an extra treat.
For an authentic Harvest Festival cupcake, let your frosting fully melt in the sun before eating.
Cupcake Recipe
Ingredients
- 1 ⅓ cup all-purpose flour
- ¼ tsp baking soda
- 2 tsp baking powder
- ¾ cup unsweetened cocoa powder
- ⅛ tsp salt
- 3 Tbsp butter, softened
- 1 ½ cup white sugar
- 2 eggs
- ¾ tsp vanilla extract
- 1 cup milk
Directions
Preheat oven to 350 F. Line a cupcake tin with paper or foil liners. Mix together the flour, baking powder, baking soda, cocoa, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Let cupcakes cool completely before frosting.
Ingredients
- ½ cup unsalted butter, softened
- 1 ½ tsp vanilla extract
- 2 cups powdered sugar
- 2 Tbsp milk
- food coloring, as needed
Directions
Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3-4 minutes. Add food coloring, and beat for thirty seconds until smooth or until desired color is reached.