Mini Yellow Cupcakes with Vanilla Buttercream

My little lady's friends are all about a year, or a bit younger and for some reason, although I'm not sure what it is, kids under one aren't supposed to eat chocolate.  So for that reason I wanted to make something that was baby sized and mostly allergen free (eggs and milk were both involved in the making of these cupcakes, but no nuts, fruit or chocolate)for her birthday party.  I thought that nothing would be more perfect than mini yellow cupcakes and vanilla buttercream for all of her friends.

The jimmies made them extra special and springy looking, and who doesn't like jimmies anyway?  I have to admit though, it wasn't just the kids and babies eating these as I've had more than my share.

Makes 24 mini cupcakes

Ingredients:
1 1/4 c. all-purpose flour
1 1/4 t. baking powder
1/4 t. salt
3/4 c. sugar
6 T. unsalted butter, room temperature
2 large eggs, room temperature
1 t. vanilla extract
1/3 c. whole milk
 vanilla buttercream (recipe follows)
assorted jimmies or sprinkles

How:
Preheat your oven to 350 F and line a 24 cup mini muffin tin with liners.

Whisk together flour, baking powder and salt.  In a separate bowl using an electric mixer with the paddle attachment, beat the sugar and butter on medium-high until light and fluffy, about 2 minutes.  Add the eggs and vanilla and beat until combined.  Add the flour in three additions, alternating with the milk in 2 additions, beating on low speed until just combined.  Beat using a medium-high speed until no traces of flour remain, but do not over beat.

Divide the batter among the prepared muffin cups.  Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes.  Let them cool in the pan on a rack for 4 minutes, then remove the cupcakes to the rack and let cook completely, about an hour.  Frost and serve.

Vanilla Buttercream
Ingredients:
1 lb. powdered sugar
1/2 c. shortening
1/2 c. butter, room temperature
1/3 c. whole milk
1 t. vanilla extract
1/4 t. almond extract

How:
Mix the powdered sugar, shortening and butter in an electric mixer using the paddle attachment.  Add the milk slowly until the frosting reaches the desired consistency.  Mix in the vanilla and almond extract until combined.  

cupcake recipe from Shelly Kaldunski's Cupcakes
frosting recipe adapted from my mother's recipe

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