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The Perfect Cupcake Recipe

   
 

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     The Perfect Cupcake

Category   Desserts - Breads
Sub Category   None
Preptime   45 Minutes

Ingredients
Vanilla Butter Cream
1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups confectioner's sugar
2-3 tablespoons whole milk
2-3 drops food coloring (optional)
Cupcakes
1 1/2 cups self-rising flour
 
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup whole milk

Instructions
For the Butter Cream- Cream the buter in a large mixing bowl. Add the vanilla extract and gradually add the sugar 1 cup at a time. Scrape down the sides of the bowl often. When the mixture sarts to thicken and appear dry, add 2 tablespoons whole milk. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-4 minutes. Add more milkas needed, if you want thinner consistentcy. If desired, add a few drops of food coloring and mix thoroughly. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days. For the Cupcakes- Preheat oven to 350 degrees. In a small bowl, whisk together the self-rising flour and all-purpose flour. Set aside. In a large bowl, cream the butter until smooth using an elecric mixer on medium speed. Add the sugar and vanilla gradually and beat until fluffy, about 3 minutes. Add the eggs one a a time beating well after each addition.
Add the wet ingredients to the dry ingredients. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake unil a cake tester inserted into the center of the cupcake comes out clean, about 20-25 minutes. Cool cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Originally Submitted
7/25/2012





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