Vanilla Cupcakes & Frosting - KA

By mariannefeldman

http://www.kingarthurflour.com/recipes/ultra-vanilla-cupcakes-with-easy-vanilla-frosting-recipe
Hands-on time:
30 mins. to 40 mins.
Baking time:
16 mins. to 18 mins.
Total time:
51 mins. to 1 hrs 3 mins.
Yield:
12 cupcakes
Tips from our bakers
Substitute all-purpose flour for the cake flour blend, if desired. If you make that substitute, we recommend using the cake enhancer to achieve a softer crumb.

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These cupcakes are for the vanilla purist. We suggest using our King Arthur Flour vanilla, with its delicate balance between lightly floral and rich, assertive flavors.

Ingredients

• Volume Ounces Grams
• Cupcakes
• 1 1/2 cups King Arthur Unbleached Cake Flour Blend
• 1 cup granulated sugar
• 1 tablespoon Cake Enhancer, optional; for texture and moistness
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract, Pure Vanilla Plus, or a mixture of both
• Frosting
• 6 tablespoons unsalted butter, softened
• 1/3 cup vegetable shortening
• 1/8 teaspoon salt
• 4 to 5 cups glazing sugar or confectioners' sugar
• 2 teaspoons vanilla extract, Pure Vanilla Plus, or a mixture of both
• 1/4 to 1/3 cup milk

Preparation

Step 1

King Arthur Flour
Ultra-Vanilla Cupcakes with Easy Vanilla Frosting


Directions
1) Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers.
2) To make the cupcakes: Combine the dry ingredients, then mix in the butter until crumbly.
3) Whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry in two additions.
4) Scoop about 1/3 cup batter into each muffin cup.
5) Bake the cupcakes for 16 to 18 minutes, until they're lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean.
6) Remove the cupcakes from the oven; after 5 minutes turn them out of the pan onto a rack to cool.
7) To make the frosting: Beat together the butter, shortening, and salt.
8) Add the sugar, vanilla, and ¼ cup milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread.
9) Use a cupcake corer or small spoon to scoop some of the center out of each cupcake. Fill and ice with the frosting.
Yield: 12 cupcakes.

Recipe summary