Today is the first day of spring! However, I live in chicago and it does not feel like it at all. My son and I spent a total of 8 minutes outside coloring with chalk and then came inside because we were too cold. So, we made cupcakes! 100% from scratch, from the batter to the buttercream frosting. The eggs are Cadbury, though and probably the best little pieces of chocolate I’ve ever eaten! So addictive.

Anyway, these look super cute but I only got 3 cupcakes frosted. I didn’t have anymore piping bags so I had to use a Ziplock bag. Let me just say, Ziplock bags are great for some things but piping buttercream frosting ain’t one of them. So before you decide to pipe any sort of decorative frosting on a cake or cupcakes, make sure you have the appropriate tools 🙂

What you will need:

12 cupcake tin, greased or lined with paper cups

For the batter:
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup warm water

For the frosting:
1/2 cup unsalted butter at room temp
3-4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Food coloring (optional)
I used a Wilton #233 tip

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In another bowl, beat together sugar, egg, vanilla, oil and water. Whisk in the dry ingredients until just incorporated. Pour into prepared pan about 2/3 of the way full. Bake for about 15 minutes and allow to cool on a wire rack.

Make the frosting. Beat butter until nice and smooth. Add in milk and 2 cups of powdered sugar and beat until smooth. Add in vanilla and slowly more powdered sugar until you reach the desired consistency. Beat in food coloring. Pipe onto cooled cupcakes. Decorate with eggs or however you like. Enjoy!