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Cupcakes:
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Preheat oven to 350 degrees.
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Line two 12-cup 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
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smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts,
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alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. 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 three-quarters full.
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Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
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Note: If you would like to make a layer cake instead of cupcakes, divide the batter
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between two 9-inch round cake pans and bake the layers for 30 to 40 minutes.
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Buttercream Icing:
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In large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar,
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one cup at a time, beating well on medium speed. Scrape sides and bottom of
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bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and
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beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth
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until ready to use.
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For best results, keep icing bowl in refrigerator when not in use. Refrigerated in
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an airtight container, this icing can be stored 2 weeks. Rewhip before using.
