Magnolia's Vanilla Cupcakes

Ingredients

1 ½ Cups Self Rising Flour
1 ¼ Cups All-Purpose Flour
1 Cup (2 sticks) Unsalted Butter, softened
2 Cups Sugar
4 Large Eggs, at room temperature
1 Cup Milk
1 tsp Vanilla Extract

Vanilla Buttercream Icing
1 Cup (2 sticks) Unsalted Butter, softened
6-8 Cups Confectioners’ Sugar
½ Cup Milk
2 tsp Vanilla Extract


Method

Preheat oven to 350˚F.

Line two 12-cup muffin tins with cupcake papers.

In a large bowl, on 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. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.

Using a rubber spatula, scrape down the batter into the cupcake liners, filling them about ¾ full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 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 good spreading consistency. You may not need to add all the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
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