Cup Cake

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• Preheat oven to 350 degrees F (180 degrees C)
• Sift the flour, add baking powder, salt and whisk together
• Beat the butter for 1 minute with an electric mixer, add the sugar gradually. Beat until light and fluffy.
• Add the eggs in one at a time and beat
• Add the vanilla extract
• Add in the flour and milk gradually, alternating between the milk and flour. Start and end with the flour. Stir to combine after each addition.
• Pour batter into 24 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 10 - 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely. 

 Buttercream frosting

• Sift the powdered sugar
• In a bowl, whisk the butter until light and fluffy.
• Add the sugar to the butter gradually and whisk. add vanilla extract and milk and continue to whip for about 5 mins. The frosting should double in size and be light and fluffy.
• Split frosting into small portions, add a little color at a time and mix until you achieve a desired shade. 
• Use your favorite nozzle and a piping bag to decorate your cupcakes.

Ingredients

 3 cups flour 

2 cups sugar 

1 cup butter at room temperature 

4 large eggs at room temperature 

1 tbsp baking powder 

1 tsp salt 

1 cup milk 

1 tbsp vanilla  

Buttercream Frosting 

4 cups powdered sugar

 1 cup butter 

 1 - 2 tbsp milk 

1  1/2 tsp vanilla extract Food colors