cσσκвσσκ
Posted 3/25/11

Ƹ̵̡Ӝ̵̨̄Ʒ cσσκвσσκ Ƹ̵̡Ӝ̵̨̄Ʒ

αт ∂σɢɢιɛ-ɢιяℓ cαғɛ ωɛ ℓσʌɛ тσ вακɛ αи∂ ωɛ ωαит тσ ƨρяɛ∂ αяɛ ℓσʌɛ ғσя вακιиɢ αℓℓ αяσʋи∂ cя ƨσ ωɛ cяɛαтɛ∂ тнιƨ cσσκвσσκ ғσя ρɛσρℓɛ тσ ƨнαяɛ ƨσмɛ recipes ωιтн ʋƨ!!! нɛяɛ αяɛ ƨσмɛ яʋℓɛƨ тσ ғσℓℓσω тσ ƨʋммιт αи cσσκвσσκ ɛитяʏ

-σиℓʏ σиɛ ρɛя ʋƨɛя
-∂ɛƨƨɛятƨ σиℓʏ!!!
-ρяσʌι∂ɛ α ριcтʋяɛ!
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Posted 3/26/11 , edited 3/26/11
Ingredients
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Directions
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.



Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook's Note: Add more sugar to get this consistency.
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