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1
For Chocolate Cupcakes: reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.
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Black and White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.
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Preheat oven to 350 degrees.
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Butter and flour a standard 12-cup muffin pan, or use paper liners.
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In a medium bowl, whisk together flour, baking powder and salt; set aside.
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6
With an electric mixer, beat butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition; add vanilla and mix until combined.
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On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture.
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Mix just until incorporated (do not overmix).
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Divide batter among prepared muffin cups, filling 2/3 full.
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Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes.
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Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.
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13
Frost with your choice of buttercream.
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14
Buttercream Three Ways.
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15
Vanilla Buttercream: With an electric mixer, beat 1 stick room temperature unsalted butter until light and fluffy.
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On medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary.
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Mix in 1/2 teaspoon pure vanilla extract.
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Increase speed to high, and beat until light and fluffy, about 5 minutes.
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Raspberry Buttercream: Make vanilla buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.
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Chocolate Buttercream: Place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water.
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Heat, stirring occasionaaly, until smooth, 2 to 3 minutes.
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Remove from heat, and cool to room temperature.
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23
Make vanilla buttercream, then beat in melted chocolate.
