● 1 c. (2 sticks) unsalted butter, softened.
● 1 1 /2 c. all-purpose flour
● 2 c. sugar
● 1 c. whole milk
● 4 large eggs ; at room temperature
● 1 tsp. vanilla extract
● 1 1 /2 c. self-rising flour
Preheat oven to 350. Line 2 muffin tins with cupcake papers. In a small bowl, combine flours and set aside. In a large bowl, on medium speed, cream butter until smooth. Add the sugar gradually and beat until fluffy- about 3 minutes (THIS IS IMPORTANT, DON’T SKIMP ON THIS!) Add the eggs, one at time, beating wel after each addition. Add the dry ingredients in 3 parts, alternating with milk and vanilla. With each addition, beat until it is incorporated, but don’t overbeat. Using a rubber spatula, scrape down the bowl. Spoon the batter into the cupcake liners, filling them 3/4 full. Bake for 20-25 minutes, until a cake tester in the center comes out clean.
1 cup (2 sticks) unsalted butter, softened
6-8 cups of powdered sugar
1/2 cup milk
2 t vanilla extract
Place butter in a mixing bowl. Add 4 cups of sugar and the milk and vanilla. On medium speed of an electric mixer, beat until smooth and creamy- about 3-5 minutes. Gradually add remaining sugar, one cup at a time, beating well after each addition. (about 2 minutes). You probably won’t need all of the sugar- just get it to the consistencey you like to ice the cupcakes. Add some food coloring and mix thoroughly. Icing can be stored in airtight container for up to 3 days.
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