Badass Birthday Cupcakes

I've long been a fan of making cupcakes for the birthdays of loved ones (and for the unbirthdays of loved ones, and of strangers, and because of Tuesdays). A fair number of recipes that I now consider part of my repertoire have come into my life because of such occasions--Hummingbird cupcakes most notably among them. Yet, last week I found myself facing another birthday (a double at that!) and without a perfectly kiddo-pleasing vanilla cupcake recipe in hand. 

Third graders aren't the most discriminating bunch of critics I've ever encountered, but, hey, I'm a lady with standards. They may be obnoxiously high sometimes, but they exist. They dictate that I make everything from scratch, that I try to find recipes that sound delicious, and, apparently, that I spend two days in Texas summer making skull-shaped candies for a school birthday party. 

Luckily, this often works out in my favorite because: (1) Baking from scratch is the best, (2) This cupcake recipe kind of rules, (3) Kids love skulls and candy. 

Birthday Vanilla Cupcakes 

adapted from The Hummingbird Bakery Cookbook
Makes about 24 cupcakes

Ingredients 
   1 3/4 cups plain flour
   1 1/3 cups caster sugar
   3 tsp baking powder
   a pinch of salt
   1 1/2 sticks unsalted butter, at room temperature
   1 cup whole milk
   2 eggs
   1/2 tsp vanilla extract

Directions

1. Preheat the oven to 325°F. 
2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
5. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. When the cupcakes are cold, decorate with frosting (candy skulls optional). I used the Wilton Buttercream Frosting, but I didn't care for it. Candy skulls were made using Wilton candy melts.