Sarah Sherwood --- Build Me Up Buttercup Baby Cupcakes
![Picture](/uploads/2/3/4/2/2342820/6371155.jpg)
Libby's Mama Sarah has fond memories of summertime hours spent with her godsisterJane searching for four-leaf clovers in the grass. The two young girls would also test each other, holding buttercups under each other’s chin and asking, “Do you like butter?”
Well, the answer to that question is “Yes!” when the recipe in question is Build Me Up Buttercup Baby Cupcakes, the name for which is inspired by the lyrics of a 1968 hit song, Build Me Up Buttercup by the Foundations. Sarah recalls that her mother Nancy enjoyed that song when it came on the radio on WLEE at 1480 on the AM dial. WLEE was a legendary Top 40 station in the 1960's and 1970's.
Ingredients:
Cupcakes:
© 1 4-ounce stick unsalted butter, at room temperature
© 1¼ cups sugar
© 3 eggs
© ½ teaspoon pure vanilla extract
© ½ teaspoon pure almond extract
© 2 cups all-purpose flour, sifted
© 2 teaspoons baking powder
© ¼ teaspoon salt
© 6 ounces whole milk
Frosting:
© 8 ounces cream cheese, at room temperature
© 1 4-ounce stick unsalted butter, at room temperature
© 1 cup powdered sugar, sifted
© 1 teaspoon pure almond extract
© ½ teaspoon pure vanilla extract
Directions:
Place 24 cupcake papers in muffin tins.
Preheat oven to 350°.
Cream the butter and sugar together. Add eggs, one at a time, beating thoroughly after each addition. Beat mixture until light and fluffy. Stir in vanilla extract.
In a separate bowl, sift flour with baking powder and salt. Add the sifted dry ingredients to the creamed mixture, alternating with milk.
Pour the batter into the lined muffin tins. Bake for 20-25 minutes, until tops of cupcakes spring back when pressed lightly. Remove cupcakes to cooling rack, allowing them to cool completely before frosting.
Well, the answer to that question is “Yes!” when the recipe in question is Build Me Up Buttercup Baby Cupcakes, the name for which is inspired by the lyrics of a 1968 hit song, Build Me Up Buttercup by the Foundations. Sarah recalls that her mother Nancy enjoyed that song when it came on the radio on WLEE at 1480 on the AM dial. WLEE was a legendary Top 40 station in the 1960's and 1970's.
Ingredients:
Cupcakes:
© 1 4-ounce stick unsalted butter, at room temperature
© 1¼ cups sugar
© 3 eggs
© ½ teaspoon pure vanilla extract
© ½ teaspoon pure almond extract
© 2 cups all-purpose flour, sifted
© 2 teaspoons baking powder
© ¼ teaspoon salt
© 6 ounces whole milk
Frosting:
© 8 ounces cream cheese, at room temperature
© 1 4-ounce stick unsalted butter, at room temperature
© 1 cup powdered sugar, sifted
© 1 teaspoon pure almond extract
© ½ teaspoon pure vanilla extract
Directions:
Place 24 cupcake papers in muffin tins.
Preheat oven to 350°.
Cream the butter and sugar together. Add eggs, one at a time, beating thoroughly after each addition. Beat mixture until light and fluffy. Stir in vanilla extract.
In a separate bowl, sift flour with baking powder and salt. Add the sifted dry ingredients to the creamed mixture, alternating with milk.
Pour the batter into the lined muffin tins. Bake for 20-25 minutes, until tops of cupcakes spring back when pressed lightly. Remove cupcakes to cooling rack, allowing them to cool completely before frosting.