Notes
Tips:
• Garnish cupcakes with coloured sprinkles, raspberries or white chocolate shavings.
• For festive cupcakes, add a few drops of food colouring to frost-ing to tint to desired colour.
Classic Vanilla Cupcakes
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Ingredients
Cupcakes
1 1/2 cup all-purpose flour, sifted
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 egg at room temperature
3/4 cup 2% milk
2 tsp vanilla extract
Frosting
1/2 cup unsalted butter, room temperature
4 cup icing sugar, sifted
1/4 cup 35% whipping cream
2 tsp vanilla extract
pinch of salt
Directions
Cupcakes
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Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
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With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
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Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
Frosting
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Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and salt until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
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Add frosting to piping bag fitted with round tip; pipe over cupcakes. Alternatively, spoon frosting into resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.