3 cups all purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, room temperature
4 large eggs, room temperature
1 cup milk, room temperature
1 teaspoon pure vanilla extract
1 cup unsalted butter, at room temperature
6-8 cups powdered sugar
1/2 cup milk
1 teaspoon vanillaDirections:
Preheat oven to 350 degrees.
Mix dry ingredients together in a stand mixer with paddle attachment. Add butter and mix on low speed just until butter is coated. Add eggs one at a time and mix until just incorporated. Add milk in three additions, waiting for all milk to be incorporated before adding more. Add vanilla and mix until just incorporated.
Scoop batter into sprayed cupcake liners and bake at 350 until center of cupcake springs back when touched, about 15 minutes. Set aside to cool.
To make the Butter Cream, mix butter until fluffy in a stand mixer. Add 6 cups of powdered sugar, one at a time, until frosting looks smooth and fluffy. Add milk and continue mixing until smooth. Add vanilla extract. Add other 2 cups of powdered sugar if necessary for proper decorating consistency.
Add food color a few drops at a time if you are coloring your butter cream.Presented by:
Tellico Grains BakeryDate Aired:
April 08, 2013
Tellico Grains Bakery