For the Butter Cream-
Cream the buter in a large mixing bowl. Add the vanilla extract and gradually add the sugar 1 cup at a time. Scrape down the sides of the bowl often. When the mixture sarts to thicken and appear dry, add 2 tablespoons whole milk.
Using an electric mixer, beat on medium speed until smooth and creamy, about 2-4 minutes. Add more milkas needed, if you want thinner consistentcy. If desired, add a few drops of food coloring and mix thoroughly. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.
For the Cupcakes-
Preheat oven to 350 degrees.
In a small bowl, whisk together the self-rising flour and all-purpose flour. Set aside. In a large bowl, cream the butter until smooth using an elecric mixer on medium speed. Add the sugar and vanilla gradually and beat until fluffy, about 3 minutes. Add the eggs one a a time beating well after each addition.
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Add the wet ingredients to the dry ingredients. 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 unil a cake tester inserted into the center of the cupcake comes out clean, about 20-25 minutes.
Cool cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
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