The Story
There’s something magical about school baking for school activities, especially bake sales. Tables lined with sweets, brightly colored sprinkles, and that sweet smell of sugar in the air. When I was in middle school, bake sales were a big deal. They were a chance to show off your baking skills, or in my case, my ability to whip up boxed brownie mixes and pass them off as homemade. But one year, I decided to step up my game—I was going to make cupcakes from scratch to enter a FCCLA cupcake decorating competition and bake sale.
I’ll never forget that afternoon. I was so excited to bake something entirely on my own. I remember mixing the batter and feeling like a real baker for the first time. When the cupcakes came out of the oven, they looked perfect—golden brown, soft, and fluffy. I was beaming with pride as I started icing them, dreaming of how impressed everyone would be the next day.
But when I arrived at school, I noticed something odd: my cupcakes were leaning to one side, the icing sliding off in a messy pile. Turns out, I’d placed the cupcakes in my mom's car while they were still slightly warm, and the heat caused the frosting to melt. My confidence deflated as fast as my cupcakes.
In the end, they were a bit of a mess, but they were still delicious. What I learned that day wasn’t just about letting cupcakes cool completely (though that was a lesson, too), but that the joy of baking isn’t about perfection. It’s about the experience, the fun, and sharing something sweet with others—flaws and all.
Cupcakes, for me, will always be about that messy, funny memory. They remind me to embrace the imperfections in life and to laugh at myself along the way.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/4 cups powdered sugar
- 2 tablespoons unsalted butter, softened (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Sprinkles for decorating (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
7. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
8. For the frosting: In a small bowl, beat the powdered sugar, butter, milk, and vanilla extract together until smooth and creamy.
9. Once the cupcakes are completely cool, frost them as desired and top with sprinkles.
Tips:
- Let the cupcakes cool completely before frosting to avoid any melting disasters like mine!
- If you want a lighter, fluffier frosting, whip it for an extra minute or two to add more air.
- For an extra special touch, try adding a bit of lemon or almond extract to your frosting for a unique twist.
Enjoy,
Lauren