Baking......YIKES!!!

I have in the past baked, but mostly stuck to breads and a handful of dessert items. Why? I'll tell you. Baking in culinary arts is an exact science as it uses exact measurements to create a product. So my repertoire with baking has always been flourless (unless it's bread); like cheesecake, creme brûlée, Flan, pudding, etc. So, it is with astonishment I started baking cupcakes last night and it worked........with exact measurements and all. What didn't actually work all that well was the icing, because i tried to cut it in half and all the measurements got.......screwed up. But here is what I can tell you about cupcakes; super easy and a very quick dessert to make in a pinch. This recipe makes about 22-25 regular sized cupcakes, not the muffin sized ones: 2 cups all purpose flour, sifted - always do this to avoid lumps. 1/2 Teaspoons salt......now omit this if.....if you only have salted butter to work with. 2 teaspoons of baking powder......I find this is best......avoid Baking soda, they work great but there is a "soapy" after taste. 1/2 cup butter (preferably unsalted) or margarine or 50/50 3/4 cup sugar, slightly more if you're into sweet. 2 eggs. 1 cup milk 1 teaspoon vanilla extract. I prefer homemade vanilla extract.....I will elaborate on a separate recipe. Method: VERY IMPORTANT: always mix all the "dry" ingredients first. If you're using a machine, use the lowest speed when mixing the dry stuff. Then slowly put in the milk and let the mixture turn pasty but even (no lumps) for a bit. Then the eggs, one by one; I would crack both eggs and put them in a small bowl. Once all in turn the speed up by 1-2; drop the vanilla (optional). It's done......all in all it will take you about 15minutes to do this. Another fifteen minutes to bake in a 375-380F, thats 190-195C if you're outside the US....oh make sure the oven is pre-heated; I know you know. Use nonstick cupcake/muffin pan lined with cupcake/muffin paper cups. If you're using steel/aluminum pans, butter it up a bit. Now.....the icing.......tricky....... If you're in Asia, people be usin' margarine.....yuck, yes I know but it's quite prevalent, which is why all their cakes tend to be very moist, but filling. The icing also will slightly be greasy. I tried both......with my hand, not a hand mixer or mixer....thingy like Kitchen Aid; works fine in small batches unless you're trying to build your biceps....;) One recipe even ask you to use super thick simple syrup......works but, again, swampy, wet. So here is the surefire recipe for a great! buttercream icing: 1/2 cup unsalted butter......softened.....yes, otherwise you'll have a chunky mixture. 1.5 teaspoons vanilla extract. 2 cups confectioners/icing sugar.......SIFTED! 2 tablespoons milk; now in Asia they use condensed milk, so it's thick, but then watch the sugar because condensed milk is already sweet! Flavoring? Up to you. Method: Softened butter, using a wire whip, unless a mixer, turn the butter slowly. Add icing sugar slowly.....slowly, I said, you don't want lumps. Then the vanilla extract. Done! Let it cool and sit for a bit. Then pipe it on top of your cupcakes that's already cooled down.