~from Savoring Time in the Kitchen
Yield: About 12 cupcakes
8 tablespoons butter, softened
1/2 cup sugar (use ultra fine, if possible)
2 eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
1-1/2 cups all-purpose flour
3/4 (1/2 + 1/4) teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
Preheat oven to 350F
Place cupcake liners in muffin tin and spray lightly with non-stick spray.
In a stand mixer with paddle attachment, cream together butter and sugar. Add eggs, one at a time and beat well after each addition, scraping down sides of bowl. Mix in vanilla and almond extracts. Combine the flour, baking powder and salt in a small bowl and add to the creamed mixture alternately with milk. Beat on medium speed for one minute. Pour into prepared cupcake liners.
Bake 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cupcakes from pan to a wire rack to cool completely.
Vanilla Buttercream Icing
3 cups powdered sugar
1/3 cup butter or margarine, softened
1-1/2 teaspoons vanilla
1 to 2 tablespoons milk
A few drops of food coloring, if desired
In medium bowl, mix powdered sugar and butter with an electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
I used a large, Wilton 1M Piping Tip to pipe the frosting (you will need the Large Coupler for your piping bag) and I sprinkled the tops with Swedish Pearl Sugar.
Adapted from Williams Sonoma’s Heritage Cake Recipe (1/2 recipe), and Betty Crocker Vanilla Buttercream Frosting