Vanilla Cupcakes with Buttercream Frosting
Billy's Vanilla Cupcakes
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Jane's Buttercream Frosting
1/2 cup REAL butter
1/2 cup crisco
pinch salt
tsp vanilla
4 cups sifted PURE CANE powdered sugar(Domino)
4 tablespoons of milk (that is to frost the cake, use less milk if you
are decorating)
Becky's Notes:
I made these cupcakes for Anna's third birthday and Sarah's first and they are delicious! Anna has requested them again for her last-day of Playschool celebration and I might add a little lemon to the frosting, too. The cupcakes were featured on Martha Stewart and the baker specifically stated 2 Tbsp baking powder and I haven't had any trouble with that amount.