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1
Preheat oven to 350 degrees F.
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2
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
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3
In a small bowl, combine the flours.
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Set aside.
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5
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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7
Add the eggs, 1 at a time, beating well after each addition.
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8
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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10
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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12
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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13
Cool the cupcakes in tins for 15 minutes.
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14
Remove from the tins and cool completely on a wire rack before icing.
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15
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting.
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Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
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17
1 cup (2 sticks) unsalted butter, softened
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6 to 8 cups confectioners' sugar
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1/2 cup milk
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2 teaspoons vanilla extract
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Place the butter in a large mixing bowl.
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Add 4 cups of the sugar and then the milk and vanilla.
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On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes.
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Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
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25
You may not need to add all of the sugar.
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If desired, add a few drops of food coloring and mix thoroughly.
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27
(Use and store the icing at room temperature because icing will set if chilled.)
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28
Icing can be stored in an airtight container for up to 3 days.
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29
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
