My Cupcakes

Recipe from Wilton
Basic Yellow Cupcake

3 cups sifted cake flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cups butter or margarine
2 eggs
1 1/2 pure vanilla extract
1 1/4 cups milk
Preheat oven to 350 degree Fahrenheit
Sift together flour, baking powder and salt; set aside
Cream sugar and butter until light
Add eggs and vanilla to creamed mixture and beat until thoroughly mixed
Add flour mixture to creamed mixture alternately with milk, beating well after each addition
Continue beating one minute
Pour into prepared pan
Bake for 20-25 minutes or until toothpick comes out clean
Cool 10 minutes on rack, remove and cool before decorating

Buttercream Icing (3 cups icing)
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla extract
4 cups sifted confectioners sugar
2 tablespoon milk
Cream butter and shortening with electric mixer
Add vanilla
Gradually add sugar, one at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry
Add milk and beat at medium speed until light and fluffy
Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Rewhip before using.