Sunday, May 24, 2009

Vanilla Cupcake and Buttercream Frosting

  • 1 1/2 c all purpose flour
  • 3/4 tsp. baking powder
  • 1/3 tsp salt

Sift the above ingredients together and set aside

  • 6 Tbs. unsalted butter, softened
  • 3/4 c. Sugar

Beat above ingredients together until pale and fluffy (about 2 minutes on med-high speed)

  • 2 lg eggs added to fluffy butter mix one at a time, mixing well
  • 1 tsp vanilla added after the eggs (turn speed down to medium at this point)
  • 3/4 cup of milk added alternatively in 2 batches to 3 batches of flour mixture

Turn beaters back up to med-high and mix well for about 30 seconds.

Put 1/4 cup batter per cupcake liner and bake for about 17 minutes in a pre-heated 350 degree oven. Allow to cool before frosting.

Buttercream Frosting

A little tip-chill the bowl in the fridge before hand to keep frosting at a perfect temp.
  • 2 sticks unsalted butter softened
  • 3 cups confectioners sugar sifted
  • 1/4 tsp vanilla extract
  • dash of salt-(teeny tiny-just a small dash)

Beat butter on med high until pale and creamy for about 2 minutes

Reduce speed to medium and add sugar 1/2 cup at a time mixing well each time. Add vanilla and salt, raise speed up to med-high and beat until smooth.


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