Vanilla Cupcakes

Heat oven to 350 degrees.

Whisk together all the dry ingredients. Add the wet ingredients and mix with a hand mixed until completely smooth. Scrap down the sides of the bowl if needed, you don’t want ANY lumps!

Divide batter evenly for 12 cupcakes that have already been lined with cupcake liners.

Cook until cupcakes are a pale golden brown. I checked mine at 20 minutes and they were done. You may need to cook them a little more, so up to 24 minutes. Make sure a toothpick inserted into the middle comes out clean, they’re done!

As carefully as you can, take them out of the cupcake tin and place on a wire rack.

Let them completely cool before frosting or else your frosting will just melt away!

Vanilla Bean Buttercream

With a stand-mixer, use the whisk attachment and whip the butter for 5 minutes over medium high speed. Scrap the bowl one time through the 5 minutes.

Add the powdered sugar little by little on slow speed. Once all the sugar is incorporated, scrap down the sides and add the vanilla bean paste.

Whip again at medium high speed for two additional minutes, mixture should be white, light and fluffy.

You can store any leftover frosting in the fridge but let it come to room temperature and give it a good whip before using.

Now, the fun part, decorating! I just bought some cheap vampire teeth at the dollar store. Poke two little holes in the cupcakes and then kind of splatter them with red food coloring… that’s it!