Vanilla Cupcakes with Buttercream Icing

Vanilla Cupcakes:
2 cups (500 mL) sifted cake and pastry flour
1 cup (250 mL) granulated sugar
2 tsp (30 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) milk
2 eggs
1 tsp (5 mL) vanilla

Vanilla Buttercream Icing:
1 cup (250 mL) butter, softened
5 cups (1.25 L) sifted icing sugar
1/2 cup (125 mL) whipping cream
1/2 tsp (2 mL) vanilla


Vanilla Cupcakes: In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

Vanilla Buttercream Icing: In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)

Variation:
Chocolate Cupcakes: Reduce flour to 1 cup (250 mL) and baking powder to 1/2 tsp (2 mL). Add 1/2 cup (125 mL) cocoa powder and 1 tsp (5 mL) baking soda to dry ingredients. Sift before adding butter and wet ingredients.