Classic Vanilla Cupcakes
1.5 Cups of Harvest Moon Mills Pastry Flour
1.5 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of unsalted butter
2 large eggs
1/2 cup of milk
1 teaspoon of vanilla extract
1/2 unsalted butter
2 cups of powdered sugar *sifted
1.5 teaspoons of vanilla extract
2 tablespoons of milk
3 drops of food colouring
Preheat oven to 350F (175C). Line a cupcake or muffin pan with cupcake liners.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, add butter and sugar. Beat until fluffy and creamy.
Add eggs and vanilla extract to the butter mix. Mix until smooth.
Add half of your dry ingredients to the butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until combined.
Fill 15 cupcake liners about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
Cream butter in a bowl until smooth and fluffy. Gradually beat in powdered sugar until fully mixed. Add vanilla extract.
Add milk and beat for an additional 3 to 4 minutes. Add food colouring and mix until smooth.
This recipe can also be made with Harvest Moon Mills All-Purpose flour, but the cupcakes will not be as soft.