Vanilla Cupcakes

Ingredients:

 1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup softened unsalted butter
2 cups sugar
4 large room temperature eggs
1 cup milk
1 teaspoon vanilla extract

Method:
Preheat oven to 350 degrees. In a small bowl, sift cake flour and set aside. On medium speed of an electric mixer, cream the butter until smooth. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. One at a time, add the eggs, beating well after each addition and then mix in the milk. Slowly add in flour just until mixed.

Scrape down the batter in the bowl to make sure the ingredients are thoroughly mixed in, and then carefully spoon the batter into the cupcake liners about three-quarters full.

Bake for 20-25 minutes. Cool the cupcakes in the tins for 15 minutes before removing. Cool completely on wire rack and then ice them with the vanilla buttercream below.

Vanilla Buttercream Icing

1 cup softened unsalted butter
6-8 cups powdered sugar
½ cup milk
2 teaspoons vanilla extract

Method:

Place the butter in a large mixing bowl. Add 4 cups of the powdered sugar and then the milk and vanilla. On medium speed in an electric mixer, beat until smooth and creamy. Gradually add in the remaining sugar, 1 cup at a time, beating well after each addition until the icing is thick enough spread. You may not need to add all of the sugar. If desired, add a few drops of food coloring for a colorful treat. Icing can be stored in an airtight container at room temperature for up to 3 days.