Ultra-Vanilla Cupcakes with Easy Vanilla Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 4 cups Glazing sugar or confectioners' sugar
  • 1 cup Granulated sugar
  • 1 1/2 cups King arthur cake flour blend, Unbleached
  • 3/8 tsp Salt
  • 4 tsp Vanilla
  • 1/3 cup Vegetable shortening

• Bread & Baked Goods

  • 1 tbsp Cake enhancer

• Dairy

  • 12 tbsp Butter, unsalted
  • 3/4 cup Milk

Found on kingarthurflour.com

Description

Ingredients

• 1 1/2 cups King Arthur Unbleached Cake Flour Blend
• 1 cup granulated sugar
• 1 tablespoon Cake Enhancer, optional; for texture and moistness
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract, Pure Vanilla Plus, or a mixture of both
• 6 tablespoons unsalted butter, softened
• 1/3 cup vegetable shortening
• 1/8 teaspoon salt
• 4 to 5 cups glazing sugar or confectioners sugar
• 2 teaspoons vanilla extract, Pure Vanilla Plus, or a mixture of both
• 1/4 to 1/3 cup milk

Directions

• Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers. To make the cupcakes: Combine the dry ingredients, then mix in the butter until crumbly. Whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry in two additions. Scoop about 1/3 cup batter into each muffin cup. Bake the cupcakes for 16 to 18 minutes, until theyre lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove the cupcakes from the oven; after 5 minutes turn them out of the pan onto a rack to cool. To make the frosting: Beat together the butter, shortening, and salt. Add the sugar, vanilla, and ¼ cup milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread. Use a cupcake corer or small spoon to scoop some of the center out of each cupcake. Fill and ice with the frosting. Yield: 12 cupcakes.