Live Today for Tomorrow: Vanilla CuppyCakes with Frosting

It is weekend, and the gang will gather for board game and wiiiiii...

So, thought of making some cupcakes for the tea break.

I like cupcakes, but just cupcake, without topping...I always think the topping/frosting is too sweet. Today I am making vanilla cupcakes with vanilla butter cream frosting, because I thought other people might prefer some toppings on top. So I reduce the amount of sugar, for both the cupcakes and the frosting, just want to make sure it is not too sweet....

Ingredients:

Conversion calculator for measurement-->http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

Vanilla Cupcake

1 3/4 cup flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup unsalted butter (room temperature but not too soft)

1 cup sugar (I use 3/4 cup)

2 eggs

1 tsp vanilla

3/4 cup milk

Vanilla Butter Cream Frosting

1/4 cup butter

Pinch of salt

2 1/2 cups icing sugar (I use 1 3/4 cups)

4 tbsp milk

1/2 tsp vanilla

Instructions:

Vanilla Cupcake

1. Preheat oven to 350 degrees F.

2. Beat sugar and butter at medium speed with stand mixer until creamy and fluffy, about 5 minutes.

3. Add eggs, one at a time, beating until yellow disappears after each addition.

4. Beat in vanilla extract.

5. Whisk together flour, baking powder and salt in a bowl, add to butter mixture alternately with milk, beginning and ending with flour mixture.

6. Beat at medium-low speed just until blended after each addition. The batter will be thick (do not over mix).

7. Line a 12-cupcakes pan with paper cupcakes liners. Fill the liners until 2/3 full.

8. Bake for about 20minutes in the preheated oven, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on rack before frosting.

Vanilla Butter Cream Frosting

1. Beat butter, vanilla extract and salt at medium speed with electric mixer until creamy.

2. Gradually add icing sugar and milk, beating at low speed until smooth, creamy and spreadable.

Ingredients for cupcake...