# Components:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup unsalted butter, softened (1 stick)
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 2 teaspoons pure vanilla extract
→ Terracotta buttercream
10 - 1 cup unsalted butter, softened (2 sticks)
11 - 2 1/2 cups powdered sugar, sifted
12 - 2 tablespoons milk or heavy cream
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon natural cocoa powder
16 - Gel food coloring: orange, red and a touch of brown, as needed
17 - Pinch of fine sea salt
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
02 - Whisk the flour, granulated sugar, light brown sugar, baking powder and salt together in a large mixing bowl until evenly distributed.
03 - Add the softened butter, eggs, milk and vanilla to the dry ingredients and beat on medium speed for about 2 minutes, until the batter is smooth and pale.
04 - Divide the batter evenly among the prepared liners, filling each about two-thirds full for a domed top.
05 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
06 - Beat the softened butter on medium speed until creamy and smooth, scraping the bowl as needed.
07 - Gradually add the sifted powdered sugar, then add the milk or cream, vanilla, cinnamon, cocoa powder and a pinch of salt. Beat until the mixture is light and fluffy.
08 - Add gel food coloring starting with orange, then introduce small amounts of red and brown until you achieve a warm terracotta tone; mix thoroughly for uniform color.
09 - Fit a piping bag with a star tip and pipe the buttercream onto cooled cupcakes. Finish with optional edible decorations such as gold stars or a light dusting of cinnamon.
