What you need:
Cupcakes
1 1/2 cups self-rising flour (sifted)
1 1/4 cup all-purpose flour (sifted)
1 cup unsalted butter (room temperature, softened)
2 cups sugar
4 large eggs (room temperature)
1 cup milk
1 tsp vanilla extract
Food coloring gels
Frosting
1 cup unsalted butter (room temperate, softened)
6-8 cups confectioner's sugar (sifted)
1/2 cup milk
2 tsp vanilla extract
Food coloring gels
How to make them:
Cupcakes-
Preheat oven to 350˚F.
Line muffin tins with cupcake liners.
In a small bowl, sift together the flours, set aside.
In a large bowl on an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add in eggs, 1 at a time, beating after each addition.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
With each addition, beat until ingredients are incorporated but do not over beat.
Using a spatula scrape down the batter in the bowl to make sure ingredients are well blended.
Optional: Add any food coloring gels to the batter and mix well.
Carefully scoop the batter into the prepared muffin tin, filling them 3/4 full.
Bake for 20-25 minutes or until toothpick inserted into the center of the cupcake comes out clean.
Let cupcakes cool in tins for 3 minutes then let cool completely on wire rack before frosting.
Frosting-
Cream the butter in a large mixing bowl of an electric mixer.
Add 4 cups of the confectioner's sugar, mix.
Then add at the milk and vanilla.
On medium speed, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until frosting is thick enough to spread.
If desired, add a few drops of food coloring and mix throughly.
Frost cupcakes then ENJOY!
