VANILLA CUPCAKES

By JJCR

Ingredients

• CUPCAKES;
• 1 1/2 cups self rising flour
• 1 1/4 cups flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 lg. eggs, at room temperature
• 1 cup milk
• 1 tsp. vanilla

Preparation

Step 1

Preheat oven to 350 degrees. Line two 12 cup muffin tins with cupcake liners.

In a small bowl, combine the flours. Set aside.

In a lg. bowl, on the med. speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffu, about 3 minutes. Add eggs, one 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 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. NOTE: mine were done at 20 minutes, so be sure to checck your cupcakes then to avoid over baking.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

VANILLA BUTTERCREAM

A NOTE FROM THE BAKERY; 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 ( I used 8 cups because I wanted a thicker frosting)
1/2 cup milk ( I sub. half and half for the milk)
2 tsp. vanilla extract


Place the butter in a lg. 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.