1 3/4 cups cake flour
1 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
2 sticks unsalted butter, chopped
4 large eggs (at room temperature)
1 cup whole milk
1 teaspoon Mexican Vanilla
1 teaspoon almond extract
1 Tablespoon of Brandy
tiny pinch of cardamon
Preheat oven to 325° With an electric mixer with a paddle attachment,combine flours, sugar, baking powder, and salt. Mix on low speed until combined, scraping the sides of the bowl down with a spatula as it mixes. Add butter pieces, mixing until just coated with flour.
In a small bowl mix together the liquids, eggs, milk, vanilla and almond extract. Whisk together eggs, Set your mixer down to medium and add wet ingredients in 4 equal parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated. But do NOT overbeat!.
Divide batter evenly among two cupcake pans, using the little paper liners if you like. Fill each about 2/3 full,. Bake, rotating pan halfway 17-21 minutes, inserting a toothpick into one in the center at about 19 minutes. If it comes out clean, it's done
Unless you have a really big oven, you'll have to cook one pan at a time to do the turning, but it does make them cook nice and evenly.
1 cup salted butter, softened
3 cups confectioner's sugar
2 Tablespoons whipping cream
1 teaspoon clear vanilla extract
In a bowl with a mixer, combine butter and sugar. If you don't have salted butter add a couple of pinches of salt (just shy of 1/8 tsp). Beat on high for an additional minute, then add whipping cream and continue beating for 4 minutes (you want 5 minutes total whipping time). Add another 1/2 Tablespoon whipped cream if necessary to get the consistency you want to pipe or spread. (I use a Wilton 1M pipe tip).