Vanilla Cupcakes

Ingredients

For the cake:

1 cup (250 mL) all-purpose flour

1 1/2 tsp (7mL) baking powder

pinch of salt

3/4 cup (175 mL) white sugar

1/3 cup (75 mL) unsalted butter, soft

1 large egg

3/4 cup (175 mL) milk

1/2 tsp (2 mL) vanilla extract

For the frosting:

1 cup unsalted butter, softened (but not melted)

3 1/2 cups confectioners sugar

1/2 cup cocoa powder (only for chocolate frosting; leave this ingredient out if making vanilla frosting)

1/2 teaspoon table salt

3 teaspoons vanilla extract

4 tablespoons milk or heavy cream

Directions

To make the cake, preheat oven to 350°F (180°C).

Line 9 muffin tins with paper liners.

Sift the flour, baking powder and salf into a bowl and mix.

In another bowl, use a baking spatula or wooden spoon to cream the sugar and butter. Switch to a whisk to stir in the egg. Gradually add the milk and vanilla. Stir in spoonfuls of the flour mixture until it is all added and the batter is smooth.

Spoon into the liners to about 3/4 full. Bake 27 to 28 minutes, until the tops are golden and spring back when gently pressed or a toothpick stuck into the middle comes out clean. Cool completely before spreading with frosting.

To make the frosting, cream the butter for a few minutes in a mixer on medium speed.

Turn off the mixer. Sift 3 cups of powdered sugar (and the cocoa if the frosting is to be chocolate) into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase the mixer speed to a medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.