1-2-3-4 Cupcakes

Name: 1-2-3-4 Cupcakes
Ingredients: 1 cup unsalted butter; 1/2 teaspoon salt; 2 cups white granulated sugar; 1 cup milk; 3 cups Swans Down(R) Cake Flour sifted; 1 teaspoon vanilla extract; 4 large eggs; 1/2 teaspoon almond extract; 3 teaspoons baking powder; 3 3/4 cups confectioner's sugar 1 lb. box; 1/2 cup butter 1 stick, softened; 4 tablespoons milk; 1 teaspoon vanilla extract

13 ingredients

5 steps

Ingredients

1 cup unsalted butter
1/2 teaspoon salt
2 cups white granulated sugar
1 cup milk
3 cups Swans Down(R) Cake Flour sifted
1 teaspoon vanilla extract
4 large eggs
1/2 teaspoon almond extract
3 teaspoons baking powder
3 3/4 cups confectioner's sugar 1 lb. box
1/2 cup butter 1 stick, softened
4 tablespoons milk
1 teaspoon vanilla extract

Directions

1

Preheat oven to 350 . Place baking cups in cupcake pan. Sift Swans Down Flour and measure, add baking powder and salt. Sift again; set aside. Cream butter. Gradually add sugar, creaming until light and fluffy. Add eggs one at a time to mixture, beating until just blended.
2

Add extracts to milk. Add flour mixture alternately with milk starting with flour mixture, beating at low speed, just until batter is blended. (Do not overbeat; this can yield a dry cake.) Spoon batter with ladle into prepared baking cups; approximately two-thirds full.
3

Bake at 350 for approximately 12 minutes or until golden brown and tester inserted comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.
4

Butter Cream Frosting: In large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
5

When cupcakes are completely cool, frost with Buttercream Frosting.