Classic Cupcakes with Buttercream Icing

To make the cupcakes:
Preheat oven to 350°F. Line 24 cupcake wells (2 standard muffin pans) with cupcake liners.*

In a small bowl, whisk together 1 cup of the flour, the salt and the baking powder. Set aside.

In a stand mixer on medium speed, cream the butter and sugar until light and fluffy (about 3-5 minutes).

Add the milk and hot water (no need to mix). Add 1 cup of flour and 1 egg, and mix on medium speed until well combined. Scrape down the sides of the bowl and around the bottom to make sure everything is combined.

Then add 1 cup of flour and 1 egg, and again, mix on medium speed until well combined. Scrape down sides and bottom of bowl.

Finally, add the flour/salt/baking powder mixture and the one remaining egg, and mix until well combined. Scrape down the sides and bottom of the bowl. Add in the vanilla and almond extracts. Mix well to combine.

Fill each muffin well about 2/3 to 3/4 full. Rap the pans on the counter a few times to eliminate air bubbles. Bake for about 20-25 minutes or until a cake tester inserted into the middle of a cupcake comes out clean. Then remove from the oven and allow to cool.

*Note: I find this recipe makes an additional 3 to 6 cupcakes (over and above 2 dozen). I only have two pans, so I allow one pan to cool before lining an additional 3 – 6 cupcake wells and baking the extra cupcakes.

To make the icing:
In a stand mixer on medium speed, cream the shortening until fluffy (about 3 minutes). Add 2 cups of icing sugar, mixing first on the stir setting (to avoid plumes of icing sugar blowing throughout your kitchen), and then increase speed to medium. Mix until well combined. Add the remaining two cups of icing sugar, and mix until well combined. If your mixer is struggling to combine the shortening and sugar, add a tablespoon of heavy cream (but if you do this, be sure to add only 5 tablespoons in the next step).

Add the salt, vanilla and heavy cream, and blend until well combined. Then beat on medium speed until the frosting is light and fluffy.

Add additional cream or icing sugar to adjust to desired consistency. When adjusting consistency, add the cream or icing sugar in very small quantities – it is easy to over-correct.

Pipe or spread onto cooled cupcakes. Enjoy!