Vanilla Cupcakes

From Shirley Evans
Makes 24 cupcakes

For cupcakes
1 c. unsalted butter, softened
2 c. sugar
4 eggs, at room temperature
1 1/2 c. self-rising flour
1 1/4 c. AP flour
1 c. milk
1 tsp. vanilla extract

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a large bowl of an electric mixer on medium speed, cream 2 sticks butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

In a large bowl, combine self-rising and AP flours. In a small bowl, combine milk and vanilla extract. Add flour mixture to butter-egg mixture in four parts, alternating with milk-vanilla mixture, beating well after each addition. Spoon batter into cups about 3/4 full. Bake until tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a wire rack before icing.

For icing
1 c. unsalted butter, very soft
6 to 8 c. powdered sugar, divided
1/2 c. milk
2 tsp. vanilla extract

In large bowl of an electric mixer on medium-low speed, combine butter, 4 cups of powdered sugar, milk and vanilla and beat until smooth and creamy. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Icing can be stored for up to 3 days at room temperature.

To make these Joe-safe, use dairy-free butter and rice or soy milk.