Ingredients
- 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 70 degrees
- 1 cup milk
- 1 teaspoon pure vanilla flavoring
- Magnolia Loaves of bread Vanilla Buttercream
Directions
Preheat oven to 350 levels. Line two 12-cup muffin tins with paper liners put aside. In a tiny bowl, combine flours put aside. Within the bowl of the electric mixer fitted using the paddle attachment, cream butter until smooth and creamy. Progressively add sugar, beating until fluffy, about 3 minutes. Add eggs, individually, beating well after each addition. Add dry ingredients in 3 parts, alternating using the milk and vanilla, and scraping lower sides of bowl among each addition beat until ingredients are incorporated but don't overbeat.
Divide batter evenly among liners, filling around three-quarters full. Bake, rotating pan midway through, until a cake tester placed within the center arrives clean, 20 to 25 minutes.
Transfer to some wire rack to awesome in tins for fifteen minutes. Remove cupcakes from tins, and awesome completely on rack. Once cupcakes have cooled, make use of a small offset spatula to frost tops of every cupcake. Serve at 70 degrees.