BILLY’S VANILLA, VANILLA CUPCAKES
Makes about 30 cupcakes.
1 ¾ c. cake flour, not self-rising
1 ¼ c. unbleached, all purpose flour
2 c. sugar
1 T. baking powder
¾ tsp. salt
1 c. (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 c. whole milk
1 tsp. pure vanilla extract
Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk and vanilla. With mixer on medium speed, add wet ingredients in 2 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds fulls. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles if desired. Serve at room temperature.
BILLY’S VANILLA BUTTERCREAM
1 c. (2 sticks) unsalted butter, room temperature
6 to 8 c. confectioners’ sugar
½ c. milk
1 tsp. pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 c. sugar to reach desired consistency.
We received these fancy cupcakes from our neighors for Christmas. So pretty!
1 comment:
My daughter is having cupcakes for her wedding open house. I am delighted to have this recipe to use for one of the kinds! Thanks.
Wendy
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