Amy Sedaris Tattletail's Vanilla Cupcakes with Buttercream Frosting

Thanks to the suggestions I got from my first post, I chose Amy Sedaris Tattletail's vanilla cupcakes & her buttercream frosting for my first "from scratch" cupcakes. I read the recipe & decided it wasn't very "novice friendly" as it barely skimmed the surface with information on how to prepare and bake these cupcakes. I did some research and found a recipe on the Wilton website for vanilla cupcakes that was almost the same. After seriously stressing, because Amy's didn't specify the type of flour (usually that means AP flour) and Wilton's said use cake flour (and people were very slow to respond to my question in the cupcake/baking groups on flickr.com), I decided to use cake flour...

ingredients (I took advice and pre-measured)

batter... looking good so far

cups are filled 2/3 full and going into the oven

one minute to go... they're rising beautifully :)

out of the oven and cooling... light golden brown

time for frosting!!

the finished product...

After I baked and frosted the cupcakes, I checked flickr.com to see if anyone replied to my "AP or cake flour" posts. The results were unanimous in favor of AP flour, but my cake flour turned out okay. I'll admit that I used cake flour that was probably 10 years old, and the cupcakes did not keep that a secret. They tasted like old flour, but the frosting was delicious!



I recommend this recipe for a simple vanilla cupcake for anyone who hasn't tried it. However, it would be wise to use flour that hasn't existed for a decade!

Oh, one more thing! Buttercream frosting on the cupcakes... to refrigerate or not to refrigate??