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1. Heat oven to 350° F. Line cupcake pans with paper liners.
2. Set aside.
3. Stir together flour, baking powder and 1/2 teaspoon salt in large bowl.
4. Set aside.
5. Beat sugar and 3/4 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition.
6. Add 1 tablespoon vanilla.
7. Reduce speed to low.
8. Add flour mixture alternately with milk, beating well after each addition, just until mixed.
9. Divide batter evenly among cupcake cups.
10. Bake for 23 to 28 minutes or until toothpick inserted near center comes out clean.
11. Cool on wire racks 10 minutes; remove cupcakes from pans.
12. Cool completely.
13. Beat 3/4 cup butter in large bowl at medium speed until creamy.
14. Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, scraping bowl often, until well mixed.
15. Stir in corn syrup.
16. Frost cupcakes. |
