Vanilla Cupcakes
with Buttercream Icing

This recipe is for cupcakes, but there is also a 3-layer cake variation.
Buttercream icing will seduce you with its creamy rich flavor
yet light airy quality. The buttercream recipe is actually very simple.
Tip 2110 can be ordered from www.wilton.com. They also have a complete
line of candy-making supplies and cookie cutters or you can look for
baking items at www.kitchenkrafts.com . 

1. Batter: Sift the flour, baking powder and salt onto a plate.

2.  In a large bowl, cream the butter and sugar with a mixer on
     low speed. Beat in eggs, one at a time just until blended. Add
     in the vanilla and continue to beat for at least 1 minute.

3.  Beat in 1/3 of the sifted flour then 1/2 of the milk. Add in another
    1/3 flour, and then the rest of the milk. Finish by beating in the rest
    of the flour. Wash beaters.

4.  Cupcakes: Line two 12-cup muffin tins or two 24-cup mini-muffin
     tins with paper liners. Fill 1/2 full by using 2 dessert spoons. Bake in
     preheated 350 oven 12-17 minutes.

     3-Layer Cake Variation: Grease three 8-inch cake pans. Divide
     batter into pans. Shake to release bubbles. Bake in preheated 350°
    oven 30 minutes. Leave in baking pans to cool completely. Invert
     the cakes onto a cooling rack.

5.  Buttercream: Heat 3/4 cup sugar and water just until sugar dissolves.
    Cool to 70° , pour into medium stainless bowl. Measure in meringue
     powder and beat with electric beater until stiff peaks form or tips stand
     straight when beaters are lifted. Beat in the first 2 teaspoons stabilizer,
     then vanilla.

6.  Measure the 3 cups confectioners' sugar and salt into a sifter.

7.  Use a spatula to spoon meringue into an extra large bowl.

8.  On medium speed, sift in about 1/2 cup sifted sugar at a time,
     beating well after each addition. Beat in 1 stick (1/2 cup) butter at a time,
     stopping at and including the third stick. Beat in last 2 teaspoons
     stabilizer. Beat in last 1/2 cup butter, then sift and beat in the last
     1/2 cup confectioners' sugar.

9.  Piping Icing for cupcakes: Prepare a piping bag with a
     number 22 decorating tip for mini-cupcakes and a number
     2110 for regular cupcakes. Pipe frosting in a circular pattern
     ending with a point in the center. Decorate with cherries.
 
     Icing Cake: Ice cake, then make 6 swirls around edges with
     Number 2110 piping tool. Gently press sliced almonds onto
     cake top and sides but not swirls. Top with strawberry slices.
     For a change, ice and then top with pansies.

     Hint: During the summer, keep half of the buttercream in the
     refrigerator while piping the other half, as the heat from your
     hands will soften it quickly. With this in mind, butter is
     easier to work with at about 67° .

      Makes 2 dozen cupcakes or 1 three layer cake