Double Vanilla Cupcakes with Vanilla Frosting

(from Beckshe’s recipe box)

Source: Hummingbird Bakery Cookbook

Serves 12 people

Categories: Cake/Cupcakes, Filling/Frosting

Ingredients

• 1 c. all-purpose flour
• almost 3/4 c. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 3 Tbsp. unsalted butter, at room temperature
• 1/2 c. whole milk
• 1 egg
• 1/2 tsp. vanilla extract
• Vanilla Frosting:
• 2 c. powdered sugar, sifted
• 5 Tbsp. unsalted butter, at room temperature
• 2 Tbsp. whole milk
• 1/4 tsp. vanilla extract

Directions

1. Preheat oven to 350 degrees F.

2. Mix the flour, sugar, baking powder, baking soda and butter on slow speed until the mixture is a sandy consistency and everything is combined.

3. Gradually pour in half of the milk and beat until the milk is just incorporated.

4. Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until the batter is smooth. Do not overmix.

5. Spoon the batter into paper lined muffin tins, dividing between the 12 cups.

6. Bake for 20-25 minutes or until light golden.

7. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.

8. Vanilla Frosting:

9. Beat the powdered sugar and butter together on medium low speed until the mixture comes together and is well mixed.

10. Combine the milk and the vanilla extract and slowly stream it into the butter and sugar, mixing on low speed.

11. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes.

12. The longer the frosting is beaten, the fluffier and lighter it becomes.

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