Shake, Rattle & Roll Cupcakes
Easy and adorable Rattle Cupcakes. Perfect for any baby shower! These literally too 30 min to make and were so cute.
I made my vanilla cupcakes from scratch using Martha Stewarts Recipe.
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
After the cupcakes are cooled it is time for decorating. I used Betty Crocker’s Cherry Frosting for the tops. I normally make my own from scratch but was on a time limit and the cherry was already pink, so that worked out great. I purchased the Lollipop sticks from my local Michaels craft store and the large Wilton Sprinkles. The ribbon was bought for $.99 at the Dollar Store.
I first tied the bows around all of the sticks, then put one in each cupcake. Then I added the sprinkles last, I also used smarties candies on a few because I had them left over. Either will work just fine.
