White Buttercream Cupcakes

A few weeks ago I made these cupcakes for a friend's baby shower. She had a healthy baby boy. They turned out really well! Very moist!

White Cupcakes
•3 cups cake flour, sifted
•2 1/2 teaspoons baking powder
•1/2 teaspoon salt
•2/3 cup butter or margarine, softened
•1 3/4 cups granulated sugar
•2 eggs
•1 1/2 teaspoons vanilla
•1 1/4 cups milk
1. Preheat oven to 350°F.
2. Line pan with baking cups.
3. Sift together flour, baking powder and salt; set aside.
4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
5. Add eggs and vanilla; mix well.
6. Add flour mixture alternately with milk, beating well after each addition.
7. Continue beating one minute.
8. Pour into prepared cups.
9. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.
10. Cool in pan 10 minutes.
11. Turn out onto cooling rack; cool completely.

Usually I make icing with shortening, but that day I was all out. So, I decided to give real buttercream a try. I looked and looked for a recipe that included things that I had in the house and couldn't find one. I came up with one of my own. The measurements here are "best estimates" because I never measure icing ingredients.

Beth's Buttercream Icing

• 4 C soft butter (I used the kind that comes in the tub)
• 1 lb powdered sugar (the whole bag)
• 3 Tbsp vanilla
• 1/2 C milk
• coloring of your choice

Mix (with a mixer) butter, several cups of sugar, vanilla, and a few splashes of milk. Alternate remaining sugar and milk until they are gone. Just keep combining those ingredients until you have the desired consistency. If it's too runny you add more sugar, if it's too stiff add more milk. If it tastes too powdery, add more vanilla. Don't be afraid of icing- it's pretty easy once you start trying. This makes A LOT of icing. You can refrigerate leftover.

Enjoy!