My 100th Post- A Reason to Make Cupcakes!

Ever since I saw this recipe for cupcakes with penuche frosting, on the blog Eating, Etc. last month, I've been looking for an excuse to make them. Now I have an excuse!! I've never made penuche anything before and I love the caramel flavor. I ate way too much frosting while frosting these and almost made myself sick! :D These will definitely satisfy a sweet tooth. The cupcakes and the frosting are pretty easy to make. See the original post on Eating, Etc. to find out how to make homemade self-rising flour. I think I should have waited longer for the icing to cool down; I piped mine on while it was still a little warm, so it flattened a little. But, it sets up quickly, so the flattening wasn't too bad.

Vanilla Cupcakes
24 cupcakes

1-1/2c self-rising flour
1-1/4c all-purpose flour
1c unsalted butter, softened
2c sugar
4 large eggs, room temperature
1c milk
1tsp vanilla extract

1) Preheat oven to 350°F.
2) Line 24 muffin tin cups with cupcake papers.
3) In a medium bowl, combine flours. Set aside.
4) In a large bowl, or bowl of electric stand mixer, cream butter until smooth.
5) Add sugar gradually and beat until fluffy, about 3 minutes.
6) Add eggs, beating well after each addition.
7) Add dry ingredients in three parts, alternating with milk & vanilla, scraping down sides of bowl to blend well. With each addition, beat until ingredients are incorporated but do not over-beat.
8) Spoon batter into cupcake liners to about 3/4 full.
9) Bake 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean.
10)Cool cupcakes in tins for 15 minutes. Remove & cool completely on wire rack before icing.

Penuche Frosting

1/2c butter
1c brown sugar
1/4c hot milk
3-1/4c powdered sugar

1) Melt butter in large saucepan.
2) Stir in brown sugar, bring to boil, and cook for 1 minute. Cool for 15 minutes.
3) Mix in hot milk.
4) Beat in enough powdered sugar to attain spreading consistency. Add more milk, if necessary.