Preheat oven to 325 degrees F (160 degrees C).
Line muffin tin with cupcake papers.
In a small bowl, combine Self-Rising Flour (1 1/2 cup) and Unbleached All-Purpose Flour (1 1/4 cup), set aside.
In a standing mixer, cream Unsalted Butter (2 stick) until nice and smooth then add the Granulated Sugar (2 cup) a little at the time and beat until light and fluffy about 3 minutes.
Add Large Egg (4) one at the time beating well after each egg. Using a rubber spatula scrape down the side of the bowl.
Add the dry ingredients in three parts, alternating with the Whole Milk (1 cup) and Vanilla Extract (1 teaspoon). Mix until it is just mixed in and do not over-beat.
Use a spoon, ice cream scoop, or pastry bag to fill each muffin cup with the batter.
Bake for 14 minutes or till done in center do not over bake will be dry.
For the icing, mix Powdered Confectioners Sugar (2 1/4 cup), Light Corn Syrup (2 tablespoon), and Whole Milk (3 tablespoon).
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).
Dip each cupcake into the dyed icing and let the excess drip back in bowl. Let the icing dry and serve!