Recipe: Pilgrim Cupcakes

Pilgrim Cupcakes

Vanilla Cupcakes

1 3/4 cups cake flour, not self rising

1 1/4 cups unbleached all purpose flour

2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 1 inch cubes

4 large eggs

1 cup whole milk

1 teaspoon pure vanilla extract

1. Preheat oven to 325 degrees. line cupcake pans with paper liners and set aside. in a bowl combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter mixing until just coated with flour.

2. In a large bowl whisk together eggs, milk, and vanilla. With mixer on medium speed add dry ingredients in 3 parts.

3. Divide batter evenly among liners filling 2/3 full. Bake for 17 to 20 minutes.

Buttercream frosting (recipe follows or use your favorite!)

Thanksgiving/Fall sprinkles (optional)

Fudge Stripe Cookies

Mini Reeses Peanut Butter Cups

Put a dot of frosting on the top of the peanut butter cups. Adhere the cup to the bottom side of the fudge cookie.

Reserving 1/2 cup of the frosting, frost each of the cupcakes with buttercream frosting. Sprinkle with Thanksgiving sprinkles, if desired.

Using food coloring, tint the reserved frosting yellow. Using a piping bag, pipe on the buckle and the base of the hat. Put one cookie on each cupcake.

Buttercream Frosting

1 cup butter, softened

1 teaspoon vanilla extract

6-8 cups powdered sugar (depending on how sweet you want it)

1/2 cup milk

In a stand mixer, beat the butter and vanilla. Add in the powdered sugar, 1 cup at a time. Add in the milk until you get the desires consistency you want.