Great Vanilla Cupcake

from Williams Sonoma, to use with their darling cupcake pan.

For the Cupcake:

3 2/3 cups flour

2 tsp. baking powder

1 1/4 tsp. salt

1 1/3 cups unsalted butter

2 1/3 cups granulated sugar

5 eggs, lightly beaten

4 tsp. vanilla extract

1 1/3 cups milk

For the Buttercream Frosting:

4 Tbs. unsalted butter

1 1/2 cups powdered sugar, sifted

1 Tbs. milk

1/2 tsp. vanilla extract

Pinch of salt

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325 degrees. Grease and flour the Great Cupcake Pan; tap out the excess flour.

Sift together the flour, baking powder and salt; set aside.

In an electric mixer, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan, filling the wells to within 1/2 inch of the rim and spreading the batter so the sides are higher than the center. Bake until the cupcake halves begin to pull away from the sides of the pan and a toothpick inserted into the enter of each comes out clean, 70 to 80 minutes. Transfer the pan to a wire rack and let the cupcake cool in the pan for 15 minutes.

Gently tap the pan on the counter to loosen the cupcake. Set the rack over the cupcake, invert the pan onto the rack and lift off the pan. Let the cupcake cool completely, at least 2 hours, before assembling and decorating. Wash and dry the pan.

Meanwhile, make the buttercream: In a small bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the powdered sugar, milk, vanilla and salt and continue beating until light and fluffy, 2 to 3 minutes more.

To assemble the cupcake, return both halves of the cooled cupcake to the pan. Level the cupcake. Remove the cupcake base. Spread about 1/2 cup of the buttercream over the cut side of the cupcake top. Place the top on the base, cover loosely with plastic wrap, refrigerate for 1 hour or until buttercream is firm.

Decorate your head off!