American Girl Cupcakes. American Girl

      Snow White Cupcaks

      All-white decorations on snowy mounds of frosting give these vanilla cupcakes an angelic look, but if you like, use bold, colorful sprinkles instead. Buermilk in the baer makes them super moist and tender.

      Preheat the oven to 375°F. Line 18 cups of two standard muffin pans with paper or foil liners.

      In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well aer each addition. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the vanilla and beat until combined. Turn off the mixer. Add about half of the flour mixture and mix on low speed just until blended. Pour in the buermilk and mix on low speed until combined. Add the remaining flour mixture and mix just until blended. Turn off the mixer, scrape down the bowl, and give the baer a final stir with the spatula. The baer will be thick.

      Divide the baer evenly among the prepared muffin cups. Bake until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes. Remove the pans from the oven and set them on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.

      Using a small icing spatula or a buer knife, or a pastry bag fied with a large plain tip (see page 15), top the cupcakes with the frosting, then decorate them with edible beads and/or sparkling sugar.

       cups all-purpose flour teaspoons baking powder½ teaspoon baking soda½ teaspoon salt

      ½ cup plus  tablespoons (¼ sticks) unsalted buer, at room temperature

       cup sugar

       large eggs

       teaspoons vanilla extract⅓ cups buermilk

      Fluffy Vanilla Frosting (page 0)

      Edible white pearl beads and/or white sanding sugar, for decorating

      MAKES 18 CUPCAKES

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      Sw woopsUse a small icing spatula to create the soft, natural-looking swirls of frosting on these cupcakes.

      MAKES 12 CUPCAKES

      Step 1: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

      Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

      Step 3: In a medium microwave-safe bowl, combine the buer and chocolate. Microwave on high power, stirring every 20 seconds, just until the mixture is melted and smooth. Let the mixture cool until barely warm, 10 to 15 minutes.

      Step 4: Add the sugar to the chocolate mixture and stir with a whisk until combined. Add the eggs one at a time, whisking until well combined aer each addition. Add the vanilla and mix until blended. Add the flour mixture and mix just until combined and no traces of flour remain; do not overmix.

      Step 5: Divide the baer evenly among the prepared muffin cups. Bake until a toothpick inserted into the center of a cupcake comes out with only a few crumbs aached, 22 to 24 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.

      ⅔ cup all-purpose flour

      ½ tablespoons unsweetened cocoa powder, sied¾ teaspoon baking powder

      ¼ teaspoon salt

      ½ cup ( stick) plus  tablespoons unsalted buer, cut into pieces ounces biersweet chocolate, chopped¾ cup plus  tablespoons sugar

       large eggs

       teaspoon vanilla extractFluffy Vanilla Frosting (page 0)

      Yellow gel paste food coloring

      Chocoate Cupcaks

      A double dose of chocolate—in the form of cocoa powder and biersweet chocolate—makes these cupcakes extra rich. This recipe includes instructions for piping flowers, but you can pipe a different design, or just spread on the frosting with an icing spatula.

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      Step 6: To pipe flowers on the cupcakes, place about one-fourth of the frosting in a small bowl, add 2 dabs of yellow food coloring, and mix with a rubber spatula until the frosting is evenly tinted. Fit a pastry bag with a small round tip (see page 15), then transfer the yellow frosting to the bag; set aside. Fit another pastry bag with a petal tip, then transfer the remaining white frosting to the bag.

      Step 7: Pipe white petals by positioning the petal tip horizontally with the wide end in the center of the cupcake, then, while gently squeezing the bag, make a half-moon motion with the outer,thinner edge of the tip. Pipe another petal slightly overlapping the first one. Repeat until petals cover the top of the cupcake. Use the piping bag with yellow frosting to pipe a yellow center on the flower. Decorate the remaining cupcakes in the same way.

      Brigh bomsBe creative and use any color combo for your flowers. Try bright petals paired with white or yellow centers.

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      Yow Cupcaks

      These cupcakes are the classic choice for birthday parties, but they’re perfect for any occasion. Choose between a gooey chocolate frosting and a smooth chocolate glaze, then decorate them with oodles of sprinkles.

      Step 1: Preheat the oven to 350°F. Line 24 cups of two standard muffin pans with paper or foil liners.

      Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and yolks one at a time, beating well aer each addition. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the vanilla and beat until combined. Add about

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