Billy’s Buttercream Cupcakes July 26, 2010
HA= high altitude adjustment
- 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
- 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).