1 + 1 C unsalted butter, softened
2 C sugar
4 large eggs, room temperature
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
1 + 1/2 C milk
1 + 2 t vanilla extract
4-8 C confectioners sugar
Preheat oven to 350° F. Grease 24 cupcake tins.
In a large bowl, make cupcake batter. Using an electric mixer on medium speed, cream buter. Add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.
Divide batter evenly among tins, each cavity about halfway full. Bake 20-25 minutes. Let cool before frosting.
To make icing, place 1 cup of butter in a large mixing bowl. Add 4 cups of confectioners sugar, milk and vanilla extract. Beat until smooth and creamy. Gradually add remaining confectioners sugar until it reaches a nice spreadable consistency, you may not use all 8 cups. Set aside until use, or store up to 3 days.
Can add food coloring to icing, or turn into a layer cake.