Vanilla Cupcakes with Vanilla Buttercream Icing
Yield: 30 cupcakes
Ingredients:
Vanilla Cupcakes:
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Vanilla Buttercream Icing:
4 sticks unsalted butter, softened
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar
pinch of salt
4-6 tablespoons heavy cream or milk
Directions:
Vanilla Cupcakes:
Preheat oven to 350°F. Line 30 muffin tins with cupcake liners. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, beat butter and sugar at medium speed until pale and fluffy. Beat in the vanilla then the eggs, one at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated. Distribute the batter evenly into cupcake tins, then rap pan on counter several times to eliminate air bubbles.
Bake the tops spring back when touched and a toothpick inserted in a center cupcake comes out clean or with moist crumbs, 15-20 minutes. Cool in pan on a rack 10 minutes, then remove from pan and cool completely before icing.
Vanilla Buttercream Icing:
In a large mixing bowl, cream together the butter, confectioners’ sugar and vanilla. Add salt and 3 tablespoons of heavy cream. Blend on low speed until moistened. Add additional cream until you reach the desired consistency and beat at high speed until frosting is smooth and fluffy.
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