Vanilla Cupcakes & Beating Buttercream To A Flawless Frosting

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For the Cupcake:

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 eggs

1 1/2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt or kosher salt

1 cup buttermilk (or substitute milk + 1tsp lemon juice)

For the Frosting:

3 cups confectioners' sugar, sifted

1 cup unsalted butter, room temperature

1 teaspoon vanilla extract

1 to 2 tablespoons heavy whipping cream



Preheat the oven to 325 degrees F. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and vanilla, mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients and the buttermilk to the batter. Mix until just combined. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Meanwhile, make the frosting. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.

View instructions at
Andrea Taylor - TaylorMade Market

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