Once cupcakes are cooled, fill the piping bag and pipe the frosting on top. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 7-8 minutes until light and creamy. The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. Take cupcakes out of muffin tin and transfer to a cooling rack. If desired, add a few drops of food coloring and mix thoroughly. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. You may not need to add all of the sugar. Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. Whisk the dry ingredients together until well combined then set aside. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. In a large bowl add the flour, leavening agents, salt and sugar. In a large mixing bowl, mix the butter, sweetener, salt, vanilla, and eggs. Reduce the mixer speed to medium low beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined. Because coconut flour tends to stick, grease the liners with nonstick spray. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Line a 12-cup muffin pan with paper cupcake liners. Add 4 cups of the sugar and then the milk and vanilla.
Yield: 2 dozen cupcakes or 1 (9-inch) layer cake Combine the flour, baking powder, and salt together in a bowl whisk, and set aside.
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