Vanilla Cupcakes

Name: Vanilla Cupcakes
Total time: 45
Yield: 24
Ingredients: 1 ½ cups self-rising flour; 1 ¼ cups all-purpose flour; 1 cup unsalted butter, softened; 2 cups white sugar; 4 eggs; 1 cup milk; 1 teaspoon vanilla extract; ½ cup unsalted butter; 4 cups confectioners' sugar; ¼ cup milk; 1 teaspoon vanilla extract

Recipe by Betty Baker from allrecipes.com

Dessert 45 Mins.

Ingredients

24 servings

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1 ½ cups self-rising flour
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1 ¼ cups all-purpose flour
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1 cup unsalted butter, softened
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2 cups white sugar
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4 eggs
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1 cup milk

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1 teaspoon vanilla extract
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½ cup unsalted butter
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4 cups confectioners' sugar
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¼ cup milk
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1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Combine self-rising and all-purpose flours in a bowl.
Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.
Spread icing onto cooled cupcakes.