Perfect cupcake frosting and filling

3 Tbl flour
1/2 c milk (whole works best but I have used skim and it still works)
1/2 c good quality butter
1/2 c granulated sugar (not powdered)
1 tsp vanilla (or almond)
Whisk together the flour and the milk. Heat in small sauce pan over medium heat. Whisk continuously until it starts to thicken. Cook until it looks like thick pudding. It should come together and you should be able to see the bottom of the pan. Let it cool completely. I usually refrigerate it. You can push it through a mesh strainer to remove any lumps. I never do. It has to be completely cooled before you move onto the next step. In an electric stand mixer, beat the butter and sugar for a couple of minutes until well combined and fluffy. You'll want to use the whisk attachment, not the flat paddle. Then while beating, add in the milk/flour mixture and the vanilla. Beat it on the highest speed that you can without it flying all over the place. Beat for 7 minutes! Maybe even longer. It goes from looking like a weird gloopy mess to a thick, velvety smooth and perfectly fluffy frosting. You can't go wrong with this frosting/ filling. I ALWAYS double it. The original recipe will frost about 12 cupcakes using a pastry bag and tip but that is never enough for me. This frosting pipes beautifully! Not too rich or sweet... Just perfect!