1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 ½ tsp. vanilla extract
Preheat oven to 350 degrees. Line two cupcake tins.
In a small bowl, combine the flours. Set aside. In a large bowl of an electric mixer, cream butter until smooth. Add the sugar gradually and beat until fluffy.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 all ingredients are incorporated, but don’t over beat. Use a spatula to push down sides of the batter to make sure all ingredients are well mixed. Spoon the batter into the cupcake liners until the cups are ¾ full. Bake for 20-25 minutes, or if you insert a toothpick, and it comes out clean. Cool for 15 minutes in tins. Remove the cupcakes onto a wire rack before icing.
(Makes about two dozen regular sized cupcakes)
Adapted from “More from Magnolia” cookbook
Sprinkles’ Strawberry Frosting
1 cup whole frozen strawberries, thawed
4 sticks unsalted butter, firm and slightly cold
2 tsp. coarse salt
7 cups confectioners’ sugar, sifted
1 tsp. vanilla extract
Place strawberries in the bowl attached to a food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until combined. Add 3 tbsp. of puree (save remaining strawberry pure for another use); mix until just blended. Don’t overmix or frosting will get too much air. The frosting’s consistency should be dense and creamy, like ice cream.
(This is a doubled version of ingredients to be able to frost all two dozen cupcakes)
Adapted from “marthastewart.com”
