Vanilla Cupcakes with Vanilla Buttercream~

Vanilla Cupcakes...adapted from Magnolia Bakery


3/4 cup self rising flour  (or make your own combining 1 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon salt)

1/2 cup plus 2 tablespoons flour

1 stick (1/2 cup) butter, at room temperature

1 cup sugar

2 eggs, at room temperature

1/2 cup milk

1 teaspoon vanilla


Preheat oven to 350º.  Combine flours in small bowl and set aside.

 

Using a mixer, cream the butter until smooth.  Add the sugar and beat until fluffy, about 3 minutes.  Add the eggs, one at a time, and beat well.


Add the dry ingredients in three parts, alternating with milk and vanilla.  Beat till well incorporated, but do not over mix.  Scrape down bowl with spatula as needed.


Spoon batter into a 12 cup muffin tin lined with cupcake papers...about 3/4 full.  Bake 20-25 minutes till cupcake tester inserted into the middle of cupcakes comes out clean.


Vanilla Buttercream Frosting...adapted from Restaurant Eve


1 stick butter, at room temperature

3 3/4 cups powdered sugar

1 teaspoon vanilla

1/4 cup heavy cream

Food coloring, if desired


In a stand mixer, beat butter on medium speed till fluffy. Reduce speed to low and add sugar in batches, increasing speed to high after each batch is incorporated.  Scrape down sides of bowl as needed.  Add vanilla and cream with mixer on low speed.  Add food coloring if desired.  Beat on high for 8-10 minutes, till light and fluffy.

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