1 1/2 c. self-rising flour
1 1/4 c. all-purpose flour
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temperature
1 c. milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Line two 12-cup muffin tins with cupcake papers. In a small bowl combine flours and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add 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 three parts alternating with 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, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcakes comes out clean.
1 c (2 sticks) unsalted butter, softened
6-8 c confectioners sugar
1/2 c milk
2 tsp. vanilla extract
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 of good spreading consistency. You may not need all of the sugar. If desired add a few drops of food coloring and mix thoroughly. (I used yellow) (Use and store icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.