1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs at room temp
1 cup milk
1 teaspoon vanilla extract
Vanilla butter cream icing:
1 cup (2 sticks) unsalted butter, room temp
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
food coloring, if desired
Preheat oven to 350. Line 2 (1/2 cup/12 capacity) muffin tins with cupcake papers.
In a small bowl, combine flours. Set aside.
In a large bowl and using the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. In 3 parts, add the dry ingredients alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners to about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
To make the icing, place the butter in a large mixing bowl. Add 4 cups of the sugar, then the milk and vanilla. Using the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. 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. You may not need to add all of the sugar. If desired add a few drops of food coloring and mix thoroughly. (Be sure to beat the icing for the amount of time called for in the recipe to achieve desired creamy texture.) Icing can be stored in an airtight container for up to 3 days. (Use and store the icing at room temp. because icing will set if chilled.
Makes 24 frosted cupcakes!
Approx values per serving: 390 cals, 17g fat, 75 mg cholesterol, 3g protein, 58g carbs, 0 fiber, 119mg sodium, 39% calories from fat
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