tablespoon milk or 1 -3 tablespoon cream, as needed
Serving Size: 1 (1911) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 3600 g48 %
Total Fat 400.1 g615 %
Saturated Fat 245.9 g1229 %
Cholesterol 1756.4 mg
Sodium 6202.1 mg
Dietary Fiber 9.3 g37 %
Sugars 637.6 g2550 %
Protein 72.2 g
Preheat oven to 350 degrees F.
Line muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not over beat.
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 for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
Add 2 cups of the powdered sugar and blend well with the butter.
Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect).
Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
If your frosting is too thin, add more sugar.
If your frosting is too thick, add milk/cream 1 Tbsp at a time.
I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.