The display includes vanilla bean milk cupcakes with buttercream icing, oreo cheesecake 'apple' cake pops, wild Maine blueberry pie pops and mini raspberry rice krispie 'apple' treats. In planning a buffet for a group with several options and taking into account that they'll be serving pizza first, I prepared 2.5 pieces of dessert per person, which should provide a satisfying sampling without an abundance of leftovers.
I used a milk cake recipe for the cupcakes because it creates a slightly denser cake which is less crumbly (an important feature in a room full of five year olds). It also freezes well if you're looking to bake them in advance.
Vanilla Bean Milk Cupcakes (yields 15 cupcakes)
1/4 stick of unsalted butter, room temperature
1 cup superfine granulated sugar
2 large eggs
1/3 cup plain, nonfat Greek yogurt
1/4 cup vegetable oil
2 tablespoons pure vanilla extract
1 vanilla bean, scraped
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup low fat milk
- Preheat the oven to 350 degrees
- Line your cupcake pans with paper cups
- In a stand mixer, cream you butter and sugar together on medium speed until the consistency is light and fluffy
- Continuing to mix, add your eggs one at a time until they are well incorporated
- Add yogurt, vegetable oil, vanilla extract and bean scrapings
- Combine all dry ingredients together and gradually add to your wet ingredients
- Beat the batter on high speed until all ingredients are well incorporated and free of lumps
- Fill each cupcake liner 2/3 full
- Bake for 15-18 minutes or until a toothpick can be inserted into the center and come out clean
- Allow to cool on a rack at room temperature before icing
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