Preheat oven to 350 degrees F. Line 1 (1/2 cup-12 capacity) muffin
tin with cupcake papers. In a small bowl, combine the flours. Set
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.
Vanilla Buttercream Icing Recipe-
1/2 cup unsalted butter, softened
3 to 4 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Place the butter in a large mixing bowl. Add 3 cups of the sugar
and then the milk and vanilla. On the medium speed of an
electric mixer, beat until smooth and creamy, about 3 to 5
minutes. Gradually add the remaining sugar, beating well after
each addition (about 2 minutes), until the icing is thick enough
to be of good spreading consistency. You may not need to add
all of the sugar. If desired, add a few drops of food coloring and
mix thoroughly. (Use and store the icing at room temperature
because icing will set if chilled.) Icing can be stored in an airtight
container for up to 3 days.
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