- 24
Ingredients
- 1-1/2 c self-rising flour* (see note below)
- 1-1/4 c all-purpose flour
- 1 c unsalted butter, softened
- 2 c sugar
- 4 large eggs, room temperature
- 1 c milk
- 1 tsp vanilla extract
- Penuche Frosting
- 1/2 c butter
- 1 c brown sugar
- 1/4 c hot milk (I didn’t even heat the milk)
- 3-1/4 c powdered sugar
Preparation
Step 1
1) Preheat oven to 350°F.
2) Line 24 muffin tin cups with cupcake papers.
3) In a medium bowl, combine flours. Set aside.
4) In a large bowl, or bowl of electric stand mixer, cream butter until smooth.
5) Add sugar gradually and beat until fluffy, about 3 minutes.
6) Add eggs, beating well after each addition.
7) Add dry ingredients in three parts, alternating with milk & vanilla, scraping down sides of bowl to blend well. With each addition, beat until ingredients are incorporated but do not over-beat.
8) Spoon batter into cupcake liners to about 3/4 full.
9) Bake 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean.
10)Cool cupcakes in tins for 15 minutes. Remove & cool completely on wire rack before icing.
*Self-Rising Flour Substitute
2c all-purpose flour
2-1/2tsp baking powder
1/4tsp salt
1) Mix together well and use as needed.
1) Melt butter in large saucepan.
2) Stir in brown sugar, bring to boil, and cook for 1 minute. Cool for 15 minutes.
3) Mix in hot milk.
4) Beat in enough powdered sugar to attain spreading consistency. Add more milk, if necessary.