Vanilla Buttercream Cupcakes with Vanilla Buttercream Frosting

I seem to have Alena on my mind both day and night lately, I know cupcakes and her had a good relationship, so Laney, this is for you. 

This recipe comes from Magnolia's Bakery in New York City -  I fist had this small piece of heaven when I was 13, from that experience I decided I wanted to open a Bakery called Banana Bee's Bakery (we call my grandma Banana Bee). I was pretty serious about it for a while, my best friend Tess and I had lots of long conversations about it, but as many childhood ideas do, it faded away. I guess you could say this blog has revitalized that dream - in a more realistic manor. 

Tess and I were recently in New York and polished off our fare share of these cupcakes, we tried to save one for Laney Loo, but it just couldn't be done.

• Ingredients:

Cupcakes - 

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Ingredients:

• Vanilla Buttercream-

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake.