(Adapted from Cupcakes & Muffins–Weldon Owen)
Makes 16-24 Cupcakes
2 sticks unsalted butter, softened
1 C superfine (caster) sugar
1 tsp. vanilla extract
2 1/4 C A-P flour
2 1/4 tsp. baking powder
3/4 C milk
3 Tbsp. unsweetened cocoa powder
2 Tbsp. milk
10 drops green food coloring
Dinosaur-shaped sprinkles, for decorating
1. Preheat oven. Line 2 standard muffin tins with cupcake liners & set aside. In a medium mixing bowl, sift together the flour and baking powder. In another medium mixing bowl, cream together the butter and sugar until light & fluffy. Add eggs one at a time, beating well after each addition. Add in vanilla. Add flour mixture to butter mixture, alternating with milk. Beat only until combined.
2. Divide the mixture into 3 portions, in separate bowls. Leave one portion plain. Add the food coloring to another, mixing until combined. Make a cocoa paste with the 2 Tbsp. milk and cocoa and add to the 3rd bowl. Mix until combined.
3. Drop heaping teaspoons of each colored batter into each prepared liner, filling to 2/3 full. Swirl the batters gently with a knife or a skewer. Bake 22-25 minutes, or until a skewer or knife inserted into the center of a cupcake comes out clean. Cool 5 minutes in muffin tin, then cool completely on a cooling rack.
Beat 1 stick + 2 Tbsp. of room temperature butter until fluffy. Slowly add 2 C sifted powdered sugar and 2 Tbsp. milk to the butter, and beat until thick and light. Spread or pipe onto cooled cupcakes, and decorate with dinosaur sprinkles.