Sometimes simple is better. A simple vanilla cupcake paired with simple buttercream frosting. Of course, no cupcake would be complete without a ton of sprinkles!
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Serve at room temperature.
The Repressed Pastry Chef: Buttercream Icing
Recipe source: therepressedpastrychef.blogspot.com
1 stick salted butter â€“ room temperature
1 stick unsalted butter â€“ room temperature
1 cup shortening
1 tablespoon clear vanilla extract**
2 pounds confectionerâ€™s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk
**the CLEAR extract is very important if you want WHITE buttercream. Most buttercream tends to have a yellow-ish tint if you use real vanilla extract.
1. Cream the butter and shortening in the bowl of an electric or stand mixer.
2. Add the clear vanilla extract and combine well.
3. Begin adding in the sugar and mixing thoroughly after each addition.
4. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milkâ€¦ one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.