Directions

1. Preheat oven to 350 ̊. Place baking cups in cupcake pan. Sift Swans Down Flour and measure, add baking powder and salt. Sift again; set aside. Cream butter. Gradually add sugar, creaming until light and fluffy. Add eggs one at a time to mixture, beating until just blended.
2. Add extracts to milk. Add flour mixture alternately with milk starting with flour mixture, beating at low speed, just until batter is blended. (Do not overbeat; this can yield a dry cake.) Spoon batter with ladle into prepared baking cups; approximately two-thirds full.
3. Bake at 350 ̊ for approximately 12 minutes or until golden brown and tester inserted comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.
4. Butter Cream Frosting: In large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
5. When cupcakes are completely cool, frost with Buttercream Frosting.