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1
CUPCAKES:.
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Preheat oven to 350 degrees.
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Line two 12-cup muffin tins with cupcake papers.
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In a small bowl, combine the flours. Set aside.
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5
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
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Add the sugar gradually and beat until fluffy, about 3 minutes.
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Add the eggs, one at a time, beating well after each addition.
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Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
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Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
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Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
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Cool the cupcakes in the tins for 15 minutes.
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Remove from the tins and cool completely on a wire rack before icing.
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13
ICING:.
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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 3-5 minutes.
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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.
