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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Vanilla Buttercream, recipe follows
Method
- Preheat oven to 350 degrees F.
- Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
- In a small bowl, combine the flours.
- Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes.
- Remove from the tins and cool completely on a wire rack before icing.
- The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting.
- Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- Place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla.
- On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
- You may not need to add all of the sugar.
- If desired, add a few drops of food coloring and mix thoroughly.
- (Use and store the icing at room temperature because icing will set if chilled.)
- Icing can be stored in an airtight container for up to 3 days.
- Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
