1-2-3-4 Cupcakes!

I wonder where the name of this recipe came from. Kind of strange, don't you think? It's probably really obvious and I just am clueless. I saw this recipe on Lovestoeat's Weblog recently and knowing that my cousin Nikki would be in town visiting this past weekend, I decided to whip up a batch of mini cupcakes. On Saturday, we went to tailgate at the Rascall Flatts concert with Lani & Chad too...so really they were for Lani too. She and Nikki both prefer vanilla over chocolate so I thought these would be perfect to try. These turned out great...both taste and texture. This is definitely a great and easy go-to recipe for white/yellow cake. I went with rainbow chip frosting from the can because Nikki suggested it. And you can never go wrong with that one. They were scrumptious little minis.

1-2-3-4 Cake
Ingredients:
1 cup butter
2 cups sugar
3 cups cake flour
3 tsp baking powder
1/2 tsp salt
4 eggs
1 cup milk
1 tsp vanilla extract
1/2 tsp almond extract

*** I halved this recipe and got 12 regular size cupcakes and 24 minis. So this is a big recipe!

Directions: Preheat oven to 350. Butter and flour three 9 inch cake pans (I used cupcake liners and cupcake pan). In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl sift flour with baking powder and salt. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into prepared pans. Bake for 25-30 mins (I baked mini cupcakes for 10 minutes and regular cupcakes for 15 minutes). Cool in pans 10 mins and remove from pans to finish cooling.