WHITE CUPCAKES

Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups. They come in a variety of flavors and are usually frosted with icing and sometimes garnished with sprinkles. The classic sweet and buttery White Cupcake frosted with swirls of creamy smooth Confectioners Frosting remains a favorite. These cupcakes are best served the same day, but they can be covered and stored at room temperature for a few days.

INGREDIENTS:

Ingredients are all at room temperature.

Butter - 1/2 cup

Sugar - 1 cup

Egg - 2

Vanilla extract - 1 tsp

Cake flour - 1 1/2 cup

Baking powder - 1 1/2 tsp

Salt - 1/4 tsp

Milk - 1/2 cup

For Frosting:

Butter - 1/2 cup

Vanilla extract - 1 tsp

Sugar - 2 cup

Milk - 1 -2 tbsp

METHOD:

1. Preheat oven to 350 degrees F (180 degrees C) and line 12 muffin cups in the cupcake tray.

2. With a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Also, add the vanilla extract and beat well.

3. In a separate bowl sift the cake flour with the baking powder and salt. 4. With the mixer on low speed, alternately add the flour mixture and milk. Scrape down the sides of the bowl as needed. 5. Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean. 6. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. Frosting: With a hand mixer, beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until mixed in. Then beat on high speed until frosting is light and fluffy (3-5 mins). Add a little milk if needed so the frosting is at spreading or piping consistency. If you like you can tint the frosting with food color.