Vanilla Cupcakes

I can't remember where I found this recipe but it is a good one.

• 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 room temperature
• 1 cup milk
• 1 teaspoon vanilla

**I don't ever have self-rising flour when I make this recipe. Instead I substitute

1 1/2 cups flour, 2 1/4 tsp baking powder and 3/4 tsp. salt .

Sift together and you are good to go! and obviously still use the additional 1 1/4 cups flour called for.

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes.

Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the 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.

Spoon the batter into the cupcake liners, filling them about 3/4 full.

Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing

and use this icing recipe--yes! it does make a difference!

1 cup softened butter
3 1/2 cups powdered sugar
1 tsp milk
1 tsp vanilla
1/4 tsp salt

In a bowl combine butter, sugar and salt.
Beat till blended.
Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.