Instructions

1. Melt 3 tablespoons of butter in a microwave safe dish. Measure and pour 1/2 cup milk (whole or low fat) into a medium-size bowl. Add the melted butter and one egg. Beat the egg with a fork until it is completely homogeneous. Add 1 teaspoon of vanilla, and set aside.

2. Measure the flour into a bowl. Add sugar, baking powder and baking soda. Mix gently. Add the wet ingredients, and stir until all there is no dry flour left in the bowl. At this point you can add half of candy, chocolate chips, nuts, dried fruits, coconut, or anything that would make it perfect for you. Make sure to not over-stir the batter.

3. Insert six paper cupcake liners into a cupcake pan. Divide the batter evenly into the cups. Bake at 350 degrees Fahrenheit (preheated) for 12 to 15 minutes. Check continually to make sure they do not brown and overcook. Use a wooden toothpick to test if the inside batter is cooked. (Insert the toothpick into the middle of the cupcake. If it is clean when you pull it out, the cupcake is done.) All ovens cook and heat differently, so keep an eye out.

4. Allow the cupcakes to cool on a wire rack. While they are cooling, make the buttercream. Whip 1/2 cup soft butter with 1 1/2 cups confectioners sugar, 1/2 teaspoon vanilla extract or powder and 2 tablespoons of milk. Keep the frosting white, or add any food dye (powder or liquid) 1/8 teaspoon at a time.

5. Pipe the buttercream onto the cupcake tops when they have completely cooled. Start on the outer rim of the cake and spiral inwards. Add a candy button, sugar flower, or birthday candle to the center.