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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Magnolia's Vanilla Cupcake   
    Categories: Cakes, Desserts, Snacks   
         Yield: 24 Cupcakes   
       
   MMMMM--------------------------CUPCAKES-------------------------------   
     1 1/2 c  Self-rising flour   
     1 1/4 c  A-P flour   
         1 c  Unsalted butter; softened   
         2 c  Sugar   
         4 lg Eggs; room temp   
         1 c  Whole milk   
         1 ts Vanilla extract   
      
   MMMMM---------------------------ICING--------------------------------   
         1 c  Unsalted butter; softened   
         8 c  Confectioners' sugar   
       1/2 c  Whole milk   
         2 ts Vanilla extract   
       
     Recipe courtesy of Allysa Torey   
        
     Set oven @ 350ºF/175ºC.   
        
     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. Carefully   
     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.   
        
     VANILLA BUTTERCREAM: 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. (Use and   
     store the icing at room temperature because icing will   
     set if chilled.) Icing can be stored in an airtight   
     container for up to 3 days.   
        
     Yield: 2 dozen cupcakes or 1 (9") layer cake   
        
     RECIPE FROM: https://www.foodnetwork.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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