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 
  1. Preheat oven to 350 degrees. In a medium bowl, sift the dry ingredients together (flour, salt, baking powder), set aside. 
  2. 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. 
  3. 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. 
  4. 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
  1. 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.
  2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Recipe by: Megan Forbes
Photo by: Christina Hussey
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