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 tsp. vanilla extract

Preheat oven to 350°F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours and set aside.

In a large bowl, cream the butter until smooth, at medium speed. 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. 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 20-25 minutes, or until a cake tester inserted in the center of a cupcake comes out clean.

Cool the cupcakes in the pan for 15 minutes, then remove to cooling racks to cool completely before frosting.

Makes 24.

Submitted by: Amie C.