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1
Cupcakes.
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Preheat oven to 350 degrees F.
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Line muffin tins with cupcake papers.
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In a small bowl, combine the flours. Set aside.
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In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
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Add the sugar gradually and beat until fluffy, about 3 minutes.
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Add the eggs, 1 at a time, beating well after each addition.
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Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
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With each addition, beat until the ingredients are incorporated but do not over beat.
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Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
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Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
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Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
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Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
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Icing.
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Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
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Add 2 cups of the powdered sugar and blend well with the butter.
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Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect).
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Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
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19
If your frosting is too thin, add more sugar.
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If your frosting is too thick, add milk/cream 1 Tbsp at a time.
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I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.
