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" Magnolia&amp;#039;s Vanilla Cupcakes Makes about 2 dozen cupcakes (Depending on the size of your cupcake papers and muffin tins.) Cupcakes1 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 Preheat oven to 350 degrees. Line two 12-cup 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, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with 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. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. 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. Top with either Vanilla Buttercream or Chocolate Buttercream icing. Get the icing recipes here!  Vanilla Buttercream Icing (Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes.) 1 cup (2 sticks) unsalted butter, softened 6 to 8 cups confectioners&amp;#039; sugar 1/2 cup milk 2 teaspoons vanilla extract Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. Using the medium speed of an electric mixer, 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 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 up to 3 days. Chocolate Buttercream Icing (Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes.) 1 1/2 cups (3 sticks) unsalted butter, softened 2 tablespoons milk 9 ounces semisweet chocolate, melted and cooled to lukewarm (see Note) 1 teaspoon vanilla extract 2 1/4 cups sifted confectioners&amp;#039; sugar Note: To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool 5-15 minutes, or until lukewarm. In a large bowl, using the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on a low speed until creamy and of desired consistency.  Find more delicious recipes like this one in More from Magnolia by Allysa Torey (Simon &amp;amp;amp; Schuster, 2004). "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.seventeen.com/life/food-recipes/a289/magnolia-cupcakes/>