- 24
Ingredients
- 1 3/4 cup cake flour
- 1 1/4 cup all purpose flour
- 1 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup butter, room temperature, cut into 1/2 inch cubes
- 4 eggs
- 1 cup milk
- 2 tsp vanilla
- Vanilla Buttercream (recipe follows)
Preparation
Step 1
Preheat oven to 350°.
Line cupcake pan with cupcake liners.
In bowl of stand mixer add the first 5 ingredients and stir together using paddle attachment for about a minute. Enough to get them nice and combined.
With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.
Add eggs one at a time on low speed.
With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed.
Fill liners 2/3 full (about 1/4 cup batter) and bake for 15-20 minutes until centers are set and toothpick comes out clean.
Allow to cool completely before frosting.
Vanilla Buttercream:
1 1/2 cups room temp salted butter (3 sticks)
1/2 cup vegetable shortening
7-8 cups sifted powdered sugar (2 lb)
1/2 cup milk
Cream butter and shortening together until smooth, approx 3 minutes using a paddle attachment.
Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.
Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.
Notes:
I only add vanilla extract if I am coloring the frosting, otherwise, it is just as tasty without and the extract tends to make it a little tan, unless you use clear vanilla. This will frost 24 cupcakes (piped on) or cover 9" round cake.