- serves 12
2 cup sifted cake-and-pastry flour
1 cup granulated sugar
tsp baking powder
½ tsp salt
½ cup butter, softened
½ cup milk
1 tsp vanillaVanilla Buttercream Icing
1 cup butter, softened
5 cup sifted icing sugar
½ cup whipping cream
½ tsp vanilla
1. In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)Vanilla Buttercream Icing
1. In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.) Makes about 3 2/3 cups, enough for 12 cupcakes.
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