1 1/2 c
self rising flour
1 1/4 c
all purpose flour
1Preheat oven to 325
line muffin tin with cupcake papers ~ I used mini made 6 dozen
In a small bowl combine flours, set aside. In a standing mixer cream butter until nice and smooth then add the sugar a little at the time and beat until light and fluffy about 3 minutes. Add eggs one at the time beating well after each egg. Using a rubber spatula scrape down the side of the bowl. Add the dry ingrsdients in three parts , alternating with the milk and vanilla. Mix until it is just mixed in and do not over beat. I put the batter in a pastry bag and this makes so easy to add to the muffin cups easy with any mess.
2A spoon or ice cream scoop will work for filling the batter in the muffin papers as well. Bake for 14 minutes or till done in center do not over bake will be dry.
2 1/4 cups confection sugar ~ sifted
2 tablespoon light corn syrup
3 tablespoon whole milk
food color ~ I use powder or gel
I used one batch of icing for all the cupcakes I divided into 6 small bowls after it was all mixed up and then died them the colors of Easter Eggs and dipped them in and let an excess drip back in bowl. I topped them with candies and let them dry and time for your close up my little pretties!! These are great for a display…remember my mom has a store so you can sit them out and they look nice for a long time. If you go to my blog give more photos on each step. Angie's Southern Kitchen