Ingredients:

  • 1.5 cups (190g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup (113g) unsalted butter, room temperature
  • 0.5 cup (120ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 2 tsp vanilla bean paste
  • 1 cup (225g) unsalted butter, softened but cool
  • 3 cups (360g) confectioners' sugar, sifted
  • 2 tbsp heavy cream
  • 1 pinch salt
  • Assorted gel food coloring (Teal, Gold, Purple, Red, Light Blue, Black, Pink, Grey, Brown, Navy)

Instructions:

  1. Heat the oven. Set your oven to 350°F (180°C) and line your 12 cup tin with paper liners.
  2. Whisk dry ingredients. In a medium bowl, combine 1.5 cups sifted flour, 1 cup sugar, 1.5 tsp baking powder, and 0.5 tsp salt.
  3. Cream the butter. Beat 0.5 cup room temperature butter into the dry mixture until it looks like coarse sand.
  4. Add liquids. Mix in 0.5 cup milk, 1 large egg, and 2 tsp vanilla bean paste. Beat until the batter is smooth and pale.
  5. Fill the liners. Distribute the batter evenly, filling each liner about 2/3 full.
  6. Bake the bases. Place in the center of the oven for 20 minutes until a toothpick comes out with just a few moist crumbs.
  7. Cool completely. Let the cupcakes sit in the tin for 5 minutes, then move to a wire rack.
  8. Make the frosting. Beat 1 cup cool butter until smooth, then slowly add 3 cups sifted confectioners' sugar.
  9. Finish the buttercream. Add 2 tbsp heavy cream and a pinch of salt, beating for 3-5 minutes until the frosting is light, fluffy, and silky.
  10. Decorate. Divide the frosting and use gel colors to match your favorite Eras before piping onto the cooled cupcakes.