Eating In // Party Cupcakes
With baking anything, it is important to allow the ingredients to come to room temperature. It will result in a much smoother batter which means a better texture for your cakes. These cupcakes are always such a hit and are so versatile. They can be topped with any type of icing. A classic buttercream will do the trick.
The Goods:
Makes 30 cupcakes
- 3 cups all purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 cups (1 lb) unsalted butter, room temperature
- 1/2 cup milk
- 2 cups sugar
- 6 eggs
- 2 tsp. vanilla extract
Directions:
- Preheat oven to 350 degrees. In a medium bowl, sift the dry ingredients together (flour, salt, baking powder), set aside.
- In the large bowl of a mixer with the paddle attachment, begin to cream the butter. Gradually add the sugar and beat until well mixed and fluffy. Beat in the eggs, one at a time until well mixed. Add the vanilla extract.
- At low speed, gradually add the dry ingredients and the milk alternating between the two of them. The cakes will be tough if you add the flour too quickly.
- Fill lined cupcake tins about half full in each cup. These cupcakes tend to really rise.
For the icing:
Makes enough for 30 cupcakes
- 6 cups confectioners' sugar
- 2 cups butter
- 2 tsp. vanilla extract
- 2 to 4 tbls. whipping cream
Directions:
- In a mixer with the whisk attachment, start to beat the sugar and butter together, starting at a low speed and gradually increasing the speed and beat until nicely whipped.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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