Magnolia vanilla cupcakes 1 1/2 cups of self-rising flour 1 1/4 cups all-purpose flour 1 cup unsalted butter(2 sticks), softened 2 cups of sugar 4 large eggs, room temp 1 cup of milk 1 teaspoon vanilla Preheat oven 350 and line two 12 cup muffin tins with cupcake paper In a small bowl, combine the flours and set aside. In a large bowl, on medium speed in an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffly, around 3 min. Add 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 the ingredients are incorporated but do not overbeat. Using a rubber spatula scrape down the batter into the bowl to make sure all ingredients are well blended. Carefully spoon the batter into cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes or until cake tester insterted in center comes out clean. Cool cupcakes in the tins for 15 mins. Remove from tins and cool completely on wire rack before icing. Vanilla Buttercream Frosting: 1 cup of unsalted butter, softened 6-8 cups confectioners sugar 1/2 cup milk 2 teaspoons of vanilla Place the butter in a large mixing bowl and add 4 cups of the sugar and then the milk and vanilla. On medium speed beat until smooth and creamy about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. For Halloween you can add a few drops of food coloring(orange/black) to the icing. Or buy orange and black sprinkles to sprinkle on top of cupcakes.