make butter cake as directed. Frost each cupcake with chocolate frosting, using a piping bag and metal tip number 2D or a zip top plastic freezer bag with one corner snipped off. Top each with confetti sprinkles and one birthday candle. Makes 24 cupcakes
1/2 cup butter, softened
3/4 cup sugar
two large eggs
1 1/2 cups soft wheat flour or all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 cup milk
1 teaspoon vanilla extract
paper baking cups
vegetable cooking spray
preheat oven to 350. Beat butter and sugar at medium speed with mixer until creamy. Add eggs, one at a time, beating until blended after each addition.
Mix flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Place paper baking cups in one muffin pan, 12 cup size, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or till wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Makes 12 cupcakes