MAGNOLIA BAKERY CUPCAKES

Ingredients

1 cup (2 sticks) of unsalted butter,

softened, plus extra for greasing pans

1 1/4 cups all-purpose flour, plus extra for dusting pans

1 1/2 cups self-rising flour

1 cup milk

1 teaspoon vanilla extract

2 cups of sugar

4 large eggs, at room temperature.

Icing

1 cup (2 sticks) unsalted butter, softened

8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees. Grease and lightly flour 2 12-cup muffin tins and then line with cupcake papers or grease. Mix the flours in a bowl. In a glass measure, mix the milk and vanilla.
2. In a large bowl, cream the butter with an electric mixer at medium speed 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. Slowly add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
3. Bake until the tops of the cupcakes springs back when lightly touched, 20 to 22 minutes. Remove cakes from the pans and cool on a rack before icing.
Buttercream Vanilla Icing
[yields about 4 1/4 cups icing, enough for 24 cupcakes]
1 cup (2 sticks) unsalted butter, softened
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Food coloring (optional).
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Serve at room temperature.

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