Every Winter, people from all corners of Wille-Harlia wait eagerly for the coming of the Winter Solstice. The most widely observed tradition for the Winter Solstice is baking and decorating cupcakes. These cupcakes are often elaborately decorated with icing, depicting characters from legend as well as Wille-Harlian insignia. Schools are public spaces are closed the day before, and long tables are placed inside, with all the necessary equipment for making and decorating a cupcake primed and ready. Families file in, and takes as many spots as they need, while those waiting talk merrily. There are some pre-made inspirational designs made by experienced artisans that can be won as a prize for most creative design. The recipe is simple, so it can be achieved quickly and without mistake, and so people can move on to the decorating, and it makes use of the finest Wille-Harlian foodstuffs. The recipe has largely stayed the same throughout the years, only changing to add more modern ingredients to increase taste and design potential. Note: Parents should make the cupcake for young children.
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter melted and slightly cooled
- 1/4 cup milk preferably whole or 2% milk
- Vanilla Frosting:
- 3/4 cup powdered sugar
- 3 tablespoons unsalted butter at room temperature
- 1/4 teaspoon pure vanilla extract
- 1-2 teaspoons milk I used whole milk
For the cupcakes:
Preheat oven (use ones already in public space) to 350°F. Spray 5 muffin cups or place 5 liners in a muffin pan.
In a small bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, whisk the egg and sugar for about 30 seconds. Add the vanilla extract and melted butter and whisk until well combined.
Add half the dry ingredients to the wet ingredients and whisk until just combined. Add the milk, and whisk until just combined. Add the remaining dry ingredients and whisk until combined (being careful not to overmix).
Divide the batter evenly between 5 muffin cups (each cup will be between 2/3 and 3/4 full). Bake for 14-16 minutes, until a toothpick inserted into the center of a cupcake, comes out clean. Cool completely before frosting.
For the frosting:
Beat powdered sugar and butter until smooth. Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for several minutes, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk, if it appears too thin add a little more powdered sugar.
Frost the cupcakes using a butter knife.
Decorate as desired.