Cookie Monster Cupcakes

How perfect is this for a kids party? So simple and so yummy! 

Magnolia’s Vanilla Cupcakes

Adapted from: More from Magnolia

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

·       CUPCAKES:

·       1 1/2 cups self-rising flour

·       1 1/4 cups all-purpose flour

·       1 cup (2 sticks) unsalted butter, softened

·       2 cups sugar

·       4 large eggs, at room temperature

·       1 cup milk

·       1 teaspoon vanilla extract

Directions:

1.     Preheat oven to 350 degrees.

2.     Line two 12-cup muffin tins with cupcake papers.

3.     In a small bowl, combine the flours. Set aside.

4.     In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5.     Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

VANILLA BUTTER ICING 

• 1 cup unsalted butter (softened)
• 6-8 cups of confectioner’s sugar
• 1/2 cup millk
• 2 teaspoons of vanilla extract

Directions:

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

TO DECORATE: 

1. Pre-dye your coconut shavings with blue food coloring. Add the food coloring directly into the bag with the shavings and shake it until they are evenly coated.

2. For the eyes; white chocolate melts and the eyeballs are quite self-explanatory (jumbo chocolate chips over the regular ones are better!). 

3. A box of chocolate chip cookies for cookie monster! Cut them in half or crumble them!