Billy’s Buttercream Cupcakes July 26, 2010
HA= high altitude adjustment
Directions
- Preheat oven to 325 degrees (HA 345 ish). Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full (HA 3/5). Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. (HA 15 min)
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
______________________________
Wow, this batter is super light and fluffy.
The first batch tasted absolutley perfect. Not too sweet, not too bland. I baked them for 15 min. A few of them were undercooked in the center, just a smidge. These parts were moist like I like them, so the second batch, I let cook for 14 minutes instead of 15.
Frosting- Billys Vanilla Buttercream
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 to 8 cups confectioners’ sugar (6)
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
Directions
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. (note I used 6 cups of sugar because I don’t like things too sweet. The taste was good but it was a bit runny. Next time, I’ll cut back a bit on the milk).
