Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Line muffin tin with cupcake papers.
Step 3
In a small bowl, combine
Self-Rising Flour (1 1/2 cups)
and
Unbleached All Purpose Flour (1 1/4 cups)
, set aside.
Step 4
In a standing mixer, cream
Unsalted Butter (2 sticks)
until nice and smooth then add the
Granulated Sugar (2 cups)
a little at the time and beat until light and fluffy about 3 minutes.
Step 5
Add
Large Eggs (4)
one at the time beating well after each egg. Using a rubber spatula scrape down the side of the bowl.
Step 6
Add the dry ingredients in three parts, alternating with the
Whole Milk (1 cup)
and
Vanilla Extract (1 tsp)
. Mix until it is just mixed in and do not over-beat.
Step 7
Use a spoon, ice cream scoop, or pastry bag to fill each muffin cup with the batter.
Step 8
Bake for 14 minutes or till done in center do not over bake will be dry.
Step 9
For the icing, mix
Powdered Confectioners Sugar (2 1/4 cups)
,
Light Corn Syrup (2 Tbsp)
, and
Whole Milk (3 Tbsp)
.
Step 10
Divide the mixture depending on how many color dyes you have. I divided into 6 small bowls and mixed in the
Food Coloring (to taste)
.
Step 11
Dip each cupcake into the dyed icing and let the excess drip back in bowl. Let the icing dry and serve!
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