My 2 year old was a big helper today (so please excuse the really bad photos as I was trying to balance her along with with camera and the ingredients).. I love this recipe for so many reasons. The biggest reason is that you can cut the entire thing in half (even the frosting recipe) and have half as many delicious cupcakes. This recipe as is yields 24 Cupcakes.
Here is what you will need for the cupcakes:
1 3/4 Cups Cake Flour (non rising)
1 1/4 Cups Gold Medal All Purpose Flour
2 Cups of Imperial Sugar
1 Tablespoon of Rumford Baking Powder
1/4 teaspoon Morton Sea Salt
2 sticks of unsalted butter (cut and cubed at room temperature)
4 Large Egglands Best Eggs
1 Cup of Horizon Whole Milk
1 Teaspoon of McCormick Vanilla Extract
Here is what you will need for the frosting:
2 Sticks of butter soften at room temperature
8 Cups of confectioners' sugar
1/2 Cup Horizon Whole milk
2 Teaspoons of McCormick Vanilla Extract
1. Preheat oven to 325 degrees and line your cupcake pans with cupcake liners.
2. Combine the flours, sugar, baking powder and salt in a large mixing bowl. Combine well with a spoon.
3. Add in the cubed butter and the eggs. Mix on a low speed for about 1 1/2 minutes.
4. Slowly add the milk and vanilla as you continue to mix for another minute until fully incorporated.
5. Fill the cupcake pans until they are about 2/3 full and bake for about 20 minutes. Pull them out and let them completely cool before icing.
6. While the cupcakes are baking, Cream your butter, 4 cups of you sugar, your milk & vanilla. Slowly add the remainder of the sugar until the frosting is the consistency you want it to be.
I added blue food coloring to my icing in celebration of my brothers birthday.
7. A great icing tip that I learned is to take a ziplock bag and place it into a large cup with the edges folder over. Spoon your icing into the bag, seal it up and then cup off the tip to pipe out the icing.