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Vanilla Cupcakes with Buttercream Icing




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




Vanilla Cupcakes:
2 cups sifted cake-and-pastry flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 tsp vanilla
Vanilla Buttercream Icing:
1 cup butter, softened
5 cups sifted icing sugar
1/2 cup whipping cream
1/2 tsp vanilla



Recipe



Vanilla Cupcakes:
In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375F (190C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

Makes 12 cupcakes.

Variation: Chocolate Cupcakes: Reduce flour to 1 cup and baking powder to 1/2 tsp. Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.

Vanilla Buttercream Icing:
In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)

Makes about 3-2/3 cups, enough for 12 cupcakes.