North Star Vanilla Cupcakes

CUPCAKES
INGREDIENTS
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
4 large eggs
1 tsp. pure vanilla extract
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
DIRECTIONS
1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
2. In a large bowl, cream together butter and sugar using electric mixer. Beat until light and fluffy, then beat in eggs one at a time. Beat in vanilla extract and mix well.
3. Sift together flour, baking powder and salt, and add to the butter mixture, about a cup at a time, alternating with milk.
4. Fill muffin cups about halfway. Bake for 15–20 minutes, or just until a knife inserted through the top of a cupcake comes out clean. Cool for 10 minutes in pan, then move to wire rack to cool completely.
5. Wait until they’ve cooled completely, then frost with pink icing (recipe below).
PINK ICING
INGREDIENTS
1 cup unsalted butter, slightly softened
4 cups confectioners’ sugar
1/2 tsp. vanilla extract
1 tsp. milk
1–3 drops red food coloring
DIRECTIONS
1. Beat the butter in a medium bowl with an electric mixer until light and fluffy.
2. Gradually add the sugar and beat until well blended.
3. Add the vanilla and milk and continue to beat until well blended.
4. Add one drop of red food coloring and beat well to incorporate. If you’d like the icing to be a deeper pink, add one or two drops more, and beat after each drop to incorporate. Spread on cupcakes, as directed above.