Today my cousin Shakira came over for a sleepover. We watched a princess movies and made a princess crown and helped mommy bake pink cupcakes.
Makes 2 dozen.
For cupcakes:
• 11/2 c. self-rising flour
• 11/2 c. all-purpose flour
• 1 c. (2 sticks) unsalted butter, softened
• 2 c. sugar
• 4 large eggs, at room temperature
• 1 c. milk
• 1 tsp. vanilla extract
For icing:
• 1 c. (2 sticks) unsalted butter, softened
• 6 to 8 c. powdered sugar, divided
• 1/2c. milk
• 2 tsp. vanilla extract
To make cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine self-rising flour and all-purpose flour and reserve. In a large bowl, using an electric mixer fitted with a paddle attachment on medium speed, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add flour in three parts, alternating with milk and vanilla extract. With each addition, beat until ingredients are incorporated; do not overbeat. Using a rubber spatula, scrape down batter in bowl to make sure ingredients are well-blended. Carefully spoon batter into cupcake liners, filling them about3/4full. Bake 20 to 25 minutes, or until a cake tester inserted into center of cupcake comes out clean. Cool cupcakes in tins for 15 minutes. Remove from tins to a wire rack and cool completely.
To make icing: In a large bowl, using an electric mixer fitted with a whisk attachment on low speed, combine butter, 4 cups powdered sugar, milk and vanilla in a large bowl. Mix until combined, increase speed to medium and beat until mixture is smooth and creamy, about 3 to 5 minutes. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be a good spreading consistency (you may not need all of powdered sugar). add a few drops of pink food coloring and mix thoroughly. Spread icing over cupcakes and serve (icing can be stored in an airtight container at room temperature for up to 3 days).
