Ingredients
- 1 cup / 237 mL sugar
- ½ cup / 125 mL butter
- 3 egg yolks
- 3 egg whites
- 2/3 cup / 150 mL milk
- 2 cups / 475 mL pastry flour (sifted)
- 2 ½ tbsp / 37.5 mL baking powder
- 1 tsp / 5 mL Watkins Vanilla, Lemon, or Almond Extract
For Frosting
- ¼ cup / 60 mL cup butter
- 6 tbsp / 90 mL brown sugar
- 6 tbsp / 90 mL half-and-half
- 2 cups / 500 mL powdered sugar
- 1 tsp / 5 mL Watkins All-Natural Original Gourmet Baking Vanilla
Directions
Cake
Cream butter, slowly adding sugar, then beaten egg yolks. Alternately add milk and flour, baking powder, sifted together several times, then well beaten egg whites and flavoring. Bake 25 minutes in 375°F/190°C oven; buttered tins.
Frosting
In 2-quart / 2.25 liters saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.
Total Time: 1 Hour, 5 Minutes
Prep Time: 15 Minutes
Bake Time: 25 Minutes
Cool Time: 30 Minutes
Yields: 12-24 Cupcakes
