Here they are fresh out of the oven. Don't they look pretty? I love that you can see the rainbow through the white cupcake paper.
This recipe made 18 cupcakes. I took 4 with me to NH and got them through airport security! Of course I had several people ask me about my cupcakes and ask what bakery I got them from. While I was on the bus to the airport in DC one guy asked me if I got my cupcakes from Georgetown Cupcake. When I told him I made them he said they looked just like Georgetown's. What a compliment. Of course now I'm going to have to visit that cupcakery since I've never been there. As back up cupcakes in case the ones I made got confiscated, I had cupcakes delivered the day after our arrival from Magnolia Bakery in New York. The flavors that I had delivered were Lemon, Caramel, and Red Velvet. We had a taste testing party and think that the Lemon was the clear winner. Sandra's Man preferred the caramel cupcake. So needless to say we had plenty of cupcakes that weekend.
I used a different recipe for the frosting and this one is light, fluffy, and not too sweet.
Fluffy Buttercream Recipe
1/2 cup shortening
1/2 cup butter
4 cups confectioners sugar-sifted
1/4 tsp salt
1 tsp clear vanilla extract
3 oz heavy cream
Cream shortening and butter until fluffy. Add confectioners sugar on cup at a time and continue creaming until well blended.
Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Add additional cream if necessary. Beat at high speed at least 3 minutes until frosting is fluffy.