Vanilla Vanilla Cup Cakes

I do like blogging and blog hopping, and always drooling to the delicous food my blog friends have posted in their place.
But have to admit even I though I enjoy all this, I did enjoy my break from all that.
Daughter had 10 days of holiday , most of the time the weather was cold and horrible. In the whole 10 days we went once for a long walk.

We also went to see the University KU Leuven which our daughter is going to learn from October this year.
It was so exciting to see so many young adults, they were eveyr where, the coffee shops and , snack bars, restraunts every where we could see them.
Some of the buildings were really old. It seems it was founded in 1425.
She could go and sit for lessons for 2 hrs and while she was doing that we explored the town and to my delight I found this 2 beautiful cooking shops.

Now to the recipe, made this cup cake on Valentines day.
It is a recipe from Matha Stewart, we all loved it, it was a really light cake, ofcourse the addition of buttercream I am not counting.
Did the same recipe, I halfed the measurment as 30 cupcake is a bit too much for us and also just added some red colour to the butter cream.

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.