Who doesn't love a cupcake

Today we are back at the Village homes school resource center .I know that sound crazy " the Village" but its not . I find that this place was a very very important out let for me as a mom . plus a great social aspect for the kids .

Madison will be returning to her art class and starting a science one . Chase now that he is 5 he gets to be apart of the big kids classes . He will be be joins Maddie in art class .

The reason I'm going in to all of this is start teaching a Cooking class at the school for 9-13 yr Old . I'm so excited to be able to have this opportunity to help kids love being in the kitchen. I feel like I'm giving them a little bit of a Adventure in life to. be having them enjoy tasting the food they create.

Today my class will be cooking Vanilla cupcakes from scratch. I know that cupcakes are not hard or really excited to make. The reason i choose to have cupcakes as out first culinary creations is so i can see what level of cooking experience they all have. Lets be honest who doesn't love a good cupcake . :) i know i do here is the recipe we will be doing today . your all welcome to make them and send me your input

Basic Cupcake:

Makes about 30 cupcakes
1 3/4 cups cake flour
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles. Serve at room temperature.

Heavenly Frosting:

Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar

1/2 cup milk
1 teaspoon pure vanilla extract

Don’t forget Sprinkles for extra fun

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Pictures will be posted after class of our delicate creations of culinary Art .