Ingredients: |
Ingredients: For the Cupcakes:
1¼ cups unbleached all-purpose flour
1¼ teaspoons baking powder
½ teaspoon fine Sea salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup whole fat buttermilk, room temperature
Softened butter for greasing the pans
Non-stick cooking spray
For the Vanilla Buttercream:
2-pounds confectioners' sugar, sifted
1-pound unsalted butter, room temperature
2 teaspoons pure vanilla extract
1 tablespoon heavy cream
Pinch kosher salt
1 teaspoon whole milk
|
Directions: |
Directions:1). For the cupcakes, preheat the oven to 350 degrees and grease a twelve-cup muffin pan with softened butter then spray with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed. With the mixer on medium speed, add the eggs one at a time, beating for one minute after each addition scraping down the sides of the bowl as needed. Add the vanilla and mix to combine. Reduce the mixer speed to low and add the flour mixture in 3 batches and the buttermilk in 2 batches alternating, beginning and ending with the flour mixture, mixing just until incorporated after addition. Divide the batter evenly into the prepared muffin pan, filling each cup ⅔-full.
3). Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
4). For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, cream the room temperature butter on medium-high speed. Turn the mixer to low and add in the confectioners' sugar in two batches. Add the salt, milk, cream and vanilla. Turn the mixer up to high speed and mix until fluffy. Transfer to a piping bag. Pipe a large dollop of buttercream on each cupcake. |
This recipe for Vanilla Cupcakes is from