- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350°. Line two 12-cup muffin tins with cupcake liners. In a small bowl combine the flours; set aside. In a large bowl, on medium speed of electric mixer cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each one. Add the dry ingredients in three parts, alternating with the milk and vanilla extract. Make sure each addition is fully incorporated before adding the next one, but do not overbeat. Scrape down the bowl and make sure all ingredients are blended. Spoon the batter into cupcake liners, filling about 3/4 full. Bake for 20-25 minutes or till toothpick inserted into the center comes out clean. Cool in tins for 15 minutes, then move to racks and cool completely before icing.
