Ingredients
Cupcakes:
1/2 cup white sugar
7 tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3/4 cup self-rising flour
Frosting:
4 cups confectioners' sugar
1/2 cup butter, softened
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Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
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Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners. Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely. Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.