Information

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 sugar
4 large eggs, at room temperature

Directions

PREPARATION
Preheat the oven to 350 degrees.

1.Grease and lightly flour 2~ 12-cup muffin tins and then line with cupcake papers or grease. Mix the flours together 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. Gradually 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 spring back when lightly touched, 20 to 22 minutes.
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Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting.
Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
Add a few drops of food coloring for the desire color.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons 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 to 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 to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
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Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake