Moist Vanilla Cupcakes with Chocolate Butter Cream Frosting

I’m guessing that some of you think I’m totally nuts and that some (a few?) of you can actually relate to the soothing sound of your mixer whirring away, the satisfaction of watching butter, sugar and eggs transform from mere pantry staples into a fluffy, mellow yellow perfection...and finally, the smell of the cakes just as you pull them from the oven. Forget yoga; deep breathing is automatic when I smell cake.

Moist vanilla cupcakes:

½ cup butter, softened

1 cup white sugar

1 egg

1 teaspoon vanilla extract (or vanilla bean paste)

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

Chocolate Butter Cream Frosting:

½ cup butter, softened

pinch of salt

½ teaspoon vanilla extract

2½ cups confectioners’ sugar ½ cup unsweetened cocoa powder

¼ cup milk

For the cupcakes:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Using an ice cream scoop, drop into lined cupcake molds.

Bake for 15 to 20 minutes in preheated oven, until a toothpick inserted, comes out clean. Place on a rack to cool.

For the frosting:

In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Whip until well blended and creamy. Frost cupcakes and enjoy.