I hope you’ve been enjoying all of the back to school goodies I have been posting. If you haven’t seen them, be sure to check out the back to school chalkboard s’mores and the adorable back to school brownies. I’ve had some requests for some sweet cupcakes to celebrate school being back in session, so here they are!
I’m including a recipe for white cupcakes from scratch, the frosting to top them with, as well as the fun little school-themed decorations on top! These cupcakes would be darling for back to school, teacher appreciation day, or even those end of the school year parties.
Back to School Chalkboard Cupcakes
1 1/2 C flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 C sugar
1/2 C unsalted butter, softened
1 large egg
2 large egg whites
1/2 tsp vanilla extract
1/3 C buttermilk
-Preheat oven to 350 degrees. Line cupcake pan with paper liners.
-Sift flour, baking powder, baking soda and salt in a medium bowl. Set aside.
-Using an electric stand mixer, whip the butter and sugar until pale and fluffy in the mixing bowl.
-Add in an egg, then the egg whites one at a time. Add the vanilla with the second egg white.
-Start to mix 1/3 of the flour mixture, alternating with 1/2 of the buttermilk. Mix after each addition only until just combined.
-After all ingredients are blended, scoop the batter into the paper lined cupcake pan until each tin is 3/4 full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow cupcakes to cool in cupcake pan for 10 minutes.
-Remove cupcakes from pan and place each on a wire rack until completely cooled.
1 C butter, room temp
4 C powdered sugar
4 Tbsp heavy cream
red & green gel food coloring
-Cream the butter and powdered sugar until it looks light and creamy.
-If it doesn’t cream, add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready.
– If it is not ready, add more powdered sugar 1/2 C at a time and mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-Divide the frosting into two bowls. Add several drops of red gel food coloring and mix well. In the second bowl add several drops of green gel food coloring and mix well.
-If ready, scoop the red frosting into a pastry bag first. Then add the green frosting to the bag on top of the red frosting, and put on a star tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Now it’s time to make your chalkboards!
Royal Icing Recipe:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
brown gel food coloring
-Combine all ingredients (except your food coloring) in a mixing bowl mixing on medium speed for 4 minutes.
-If icing is not stiff enough, add 1/4 C powder sugar.
– Divide the icing into two bowls. The first bowl remains white and in the second bowl add several drops of brown gel food coloring. Mix well.
-Scoop both bowls of icing into separate frosting bags with a small tip.
1 bag of Hershey’s Miniature Chocolate Candy Bars (dark chocolate is best, but regular works, too)
Royal icing in both brown and white
-Unwrap the dark chocolate mini candy bars.
-Using the brown icing filled frosting bag, outline the candy bar like a picture frame.
-Using the white icing filled frosting bag, write the numbers 1,2,& 3 with a white line under the number 1 & 2. You could also do ABC, a cute math problem, or even your teacher’s name. Have fun with it!
-Place on top of your iced cupcakes and have fun watching everyone’s reactions to your goodies!
I hope you have an awesome school year!