Butter Yellow Cupcakes with Fudge Buttercream

These plain, old-fashioned cupcakes never fail to please.  Sturdier than the "cake mix" variety, yet with moist, tender crumb and delicate flavor, these cupcakes are great with fudge frosting (see below), or as as a base for individual strawberry shortcakes. This recipe makes twelve--just the right amount for my little family.

• 1-2/3 cup sifted all-purpose flour                
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup milk

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Preheat oven to 350 degrees F.  Grease and lightly flour pan for 12 cupcakes, or use paper liners.

Sift together flour, baking powder and salt and set aside.

Cream the butter, then beat in the sugar; add eggs one at a time and continue beating until mixture is smooth and light.  Blend in vanilla.

Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the flour. Blend well after each addition.

Fill cups 2/3 full  and bake 20-25 minutes, or until a toothpick inserted comes out clean. 

Variation:  Add 1/2 teaspoon almond extract.

Fudge Buttercream for 12 Cupcakes

1/4 cup melted butter
1/3 cup cocoa powder
1-1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla

Mix together melted butter and cocoa powder, then gradually blend in powdered sugar and milk. Add vanilla, then beat mixture until light and fluffy.  Add additional powdered sugar or milk if necessary to achieve desired spreading consistency.