I made cupcakes for Bradley's 2nd birthday party.
I used a recipe out of my new book:
Yellow Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk, at room temperature
1. Preheat oven to 350 - place liners into muffin pan
2. Whisk flour, baking powder, and salt together in a small bowl to aerate and combine; set aside.
3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in 4 additions, alternately with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
4. Divide batter evenly among cupcake wells. Bake for about 18 minutes , or until a toothpick inserted in the center shows a few moist crumbs. The center should also spring back when lightly pressed. The cupcake might color a bit around the edges, but they will not brown.
5. Cool pan on rack for 5 minutes , then remove cupcakes to a cooling rack to cool completely.
I frosted them with the Classic Confectioners' Sugar Frosting out of the same book:
1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces.
1 box confectioners' sugar
1/4 cup milk, at room temperature
1 teaspoon vanilla extract
1. In large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add 1 cup confectioners' sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl once or twice. Add more cup of sugar and about half of the milk and beat until smooth aand creamy. Add 1 more cup of sugar and remaining milk, and beat well, scraping down sides of the bowl. Add remaining sugar and vanilla extract and beat on high speed until very light and creamy, about 4 minutes. Assess texture. If it is too soft, add a portion or all of the remaining sugar.
2. At this point you can continue beating the frosting, if you like, which will make it lighter, creamier, and a little airier. you want it to be as smooth as possible. Frosting is ready to use. (Bring to room temperature and rebeat after storing)
