Vanilla Cupcakes With Buttercream Frosting
- None None Cupcakes
- 8 tbsp butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/3 cup self-rising flour, sifted
- 2 None medium eggs
- 1/3 cup milk
- None None Buttercream Frosting
- 9 tbsp butter, chopped, at room temperature
- 2/3 cup powdered sugar, sifted
- 1 tbsp low-fat milk
- 2-3 drops food coloring in the color of your choice (optional)
- None None sugar flowers, to decorate
- Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners. For the cupcakes, beat butter and sugar together with an electric mixer until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Lightly fold in flour, alternately with milk. Spoon batter into liners so that they are 2/3 full. Bake for 15-20 mins, until a skewer comes out clean. Cool in pan 5 mins, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter with an electric mixer until very pale. Gradually add half the powdered sugar until combined. Beat in remaining powdered sugar and the milk to make a smooth, spreadable consistency. Add a few drops of food coloring, if using. Spread onto cooled cupcakes and top with sugar flowers. Serve or store in an airtight container.
cupcakes, butter, sugar, vanilla, flour, eggs, milk, buttercream frosting, butter, powdered sugar, milk, your choice, sugar flowers
Taken from recipes-plus.com/api/v2.0/recipes/27374 (may not work)