Magnolia Bakery Vanilla Cupcakes With Vanilla Buttercream Icing

• Cupcakes:
• 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 extract
• Vanilla Buttercream Icing:
• 1 cup (2 sticks) unsalted butter at room temperature
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 pound)
• 2 to 3 tablespoons milk

1. Cupcakes:
2. Preheat oven to 350 degrees.
3. Line two 12-cup muffin tins with cupcake papers.
4. In a small bowl, combine the flours. Set aside.
5. In a large bowl, on the medium speed of an electric mixer, cream the butter until
6. smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts,
7. alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
8. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
9. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
10. Note: If you would like to make a layer cake instead of cupcakes, divide the batter
11. between two 9-inch round cake pans and bake the layers for 30 to 40 minutes.
12. Buttercream Icing:
13. In large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar,
14. one cup at a time, beating well on medium speed. Scrape sides and bottom of
15. bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and
16. beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth
17. until ready to use.
18. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in
19. an airtight container, this icing can be stored 2 weeks. Rewhip before using.

flour, flour, unsalted butter, sugar, eggs, milk, vanilla, vanilla buttercream icing, butter, vanilla, sugar, milk

Taken from www.epicurious.com/recipes/member/views/magnolia-bakery-vanilla-cupcakes-with-vanilla-buttercream-icing-50055058 (may not work)