Recipe by cookiedog
If your grandmother made cupcakes, they probably tasted like these ;) Saw these made on Paula Deen's show yesterday and they sure were cute! Recipe courtesy Cheryl Day. You may want to cut the frosting recipe in half as it makes a lot.
Top Review by Roxygirl in Colorado
I made these for a bake sale and decorated with blue/white jimmies (school's colors). I had a question about whether the butter should be room temp. or chilled. I used chilled and some of the chunks of butter remained in my batter. The cupcakes baked up great, however, and had a delicious taste/texture. I was able to get about 29 cupcakes from the batter. Also, I was short on powdered sugar and meant to use the 5 cups I had (and then go to the store to get more) but the frosting seemed ok as is, so I didn't have to go to the store! Thanks so much, Cookiedog! Roxygirl
- 1 3⁄4 cups cake flour (not self-rising)
- 1 1⁄4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup butter, room temperature
- 8 cups confectioners' sugar
- 1⁄2 cup milk
- 2 teaspoons vanilla extract or 2 teaspoons other flavoring
Directions See How It's Made
- Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
- Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
- Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
- Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Cool and decorate with Old Fashioned Frosting.
- Frosting: Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
- *Cook's Note: Add more sugar to get this consistency.