1 cup unsalted butter, softened
1 cup confectioners/icing sugar
*if you can find vanilla sugar, substitute half of the icing sugar for vanilla sugar*
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1. Preheat the oven to 350F. Place all ingredients in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of the batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool for an additional 25 minutes on a wire rack.
For the frosting:
1 cup unsalted butter, softened
5 cups confectioners/icing sugar, sifted
1/2 cup whipping cream
1/2 tsp. vanilla extract
2. In a large bowl beat the butter with an electric mixer on low-medium speed until light and fluffy. Beat in icing sugar 1 cup at a time, alternating with splashes of whipping cream. Beat in the vanilla extract until all ingredients are well combined and fluffy. Pipe the top of each cupcake with a piping bag fitted with a large open star tip. You can usually find fancy cupcake wrappers, such as the ones shown above in crafting or cake decorating stores. I will admit, they're rather pricey, but for a special occasion like a wedding, why not splurge on something so beautiful!
Makes approximately 18 cupcakes
PS If you want your batter, and especially your frosting to stay bright white, rather than slightly yellowed be sure to use clear vanilla extract. Trust me, its not hard to find, and its worth it for bright white look.
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