MSGID: 1:396/45.0 690fb66e
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Magnolia's Vanilla Cupcake
 Categories: Cakes, Desserts, Snacks
      Yield: 24 Cupcakes
 
MMMMM--------------------------CUPCAKES-------------------------------
  1 1/2 c  Self-rising flour
  1 1/4 c  A-P flour
      1 c  Unsalted butter; softened
      2 c  Sugar
      4 lg Eggs; room temp
      1 c  Whole milk
      1 ts Vanilla extract

MMMMM---------------------------ICING--------------------------------
      1 c  Unsalted butter; softened
      8 c  Confectioners' sugar
    1/2 c  Whole milk
      2 ts Vanilla extract
 
  Recipe courtesy of Allysa Torey
  
  Set oven @ 350ºF/175ºC.
  
  Line 2 (1/2 cup-12 capacity) 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, 1 at a time, beating well after each addition.
  
  Add the dry ingredients in 3 parts, alternating with the
  milk and vanilla. With each addition, beat until the
  ingredients are incorporated but do not over beat. 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 for 20 to 25 minutes, or until a cake tester
  inserted into the center of the cupcake comes out clean.
  
  Cool the cupcakes in tins for 15 minutes. Remove from
  the tins and cool completely on a wire rack before
  icing.
  
  VANILLA BUTTERCREAM: Place the butter in a large mixing
  bowl. Add 4 cups of the sugar and then the milk and
  vanilla. On the medium speed of an electric mixer, beat
  until smooth and creamy, about 3 to 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 for up to 3 days.
  
  Yield: 2 dozen cupcakes or 1 (9") layer cake
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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