Instructions for the cupcakes:
Preheat your oven to 350 degrees. (F)
Line muffin tins with cupcake liners.
In a small bowl whisk together 1 cup of the flour, the vanilla salt and the baking powder. Set aside.
Using your stand mixer on medium speed, combine your butter and sugar until fluffy. (about 3 to 5 minutes)
Add milk, hot water, 1 cup of flour, and 1 egg. Mix on medium speed until combined then scrape sides.
Add 1 cup of flour and 1 egg, mix again until well combined. Scrape sides.
Now add the flour/vanilla salt/baking powder mixture to the mixer and 1 remaining egg. Mix on medium until well combined. Scrape sides.
Add the vanilla and mix again until well combined.
Now fill each cupcake liner so it's about ⅔ or ¾ full. Tap on the counter. Place in your preheated oven and bake for about 20 to 25 minutes. Or until a cake tester comes out clean.
Instructions for the buttercream icing:
In your stand mixer cream the butter until it's fluffy.
Add 2 cups of the confectioner's sugar and mix. Start slow so you don't make a mess.
Once well combined add the other 2 cups of confectioner's sugar and mix well.
If mixture is too thick and mixer struggles add 1 tablespoon of heavy cream now, but remember to subtract that later.
Add the vanilla salt, vanilla and heavy cream and beat until fluffy.
Add your black food colouring now and mix on slow to combine.
If you need to adjust add a small amount of either cream or confectioner's sugar until the consistency is just right.
Place in a piping bag and pipe onto the cupcakes.
Serve with a big old blueish smile!