One Dozen Frosted Vanilla Cupcakes
Makes 12 cupcakes
Adapted from The Telegraph
For the cupcakes:
3/4 cup (120 grams) flour
2/3 cup (140 grams) sugar
1 1/2 teaspoons baking powder
pinch of salt
3 tablespoons (40 grams) butter, softened
1/2 cup (120 ml) buttermilk or milk
1 egg
1/4 teaspoon vanilla
For the frosting:
5 tablespoons (70 grams) butter, softened
1 1/2 cups (200 grams) powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon almond extract
Preheat the oven to 325 and fill a cupcake pan with liners. Combine the flour, sugar, baking powder, salt and butter in a large bowl. Beat with an electric mixer until the mixture is a sandy consistency and everything is combined.
Measure the buttermilk (or milk) into a liquid measuring cup. Pour about half of the buttermilk into the flour mixture and beat until just incorporated. Break the egg into the remaining buttermilk, add the vanilla and whisk them together until combined. Add to the flour mixture and mix until the batter is smooth.
Divide the batter between the 12 cups; each will be about 2/3 of the way full. Bake for 20-25 minutes or until a tester comes out clean. Let the cupcakes cool.
Make the frosting while the cupcakes are baking.
In a medium bowl beat together the butter and the powdered sugar until well combined. Add the extracts to the milk and slowly stream into the powdered sugar mixture. Increase the speed of the mixer and beat the frosting for least 5 minutes, or until light and fluffy. Add a drop or two of food coloring and stir until no streaks of color remain.
Frost the cupcakes. Decorate with the sprinkles. Host a party for twelve.
