Yellow Cupcakes with Chocolate Frosting

Cupcake Recipe

Ingredients:                                                        
2 1/3 c. all-purpose flour
2 1/2 teaspoons baking powder
1/2 tsp. salt
1 c. butter
1 1/4c. sugar
3 eggs
1 teaspoon vanilla
2/3 c. milk

Directions:
1. Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Grease
and flour muffin cups, or spray with baking spray and flour.

2.In medium bowl, mix flour, baking powder and salt; set aside

3. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended.

4. Divide batter evenly among muffin cups, filling each about 2/3 full.

5. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with chocolate buttercream.
*Recipes for cupcakes and frosting from Betty Crocker's the Big Book of Cupcakes
Frosting Recipe:

Combine 3oz unsweetened baking chocolate melted and cooled and 1/2c. butter softened in large bowl. Stir in 3 cups powdered sugar. Beat in 2 teaspoons of vanilla and 3 to 4 tablespoons of milk until smooth and spreadable. If frosting is too thick, add more milk. Or, if frosting is too thin add more powdered sugar. Frosts 24 regular cupcakes.