• 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 tablespoon vanilla bean paste

Preheat oven to 350 degrees F. Line a round cake pan with empty cones, make them a little snug, so they don’t tip over in the oven.

Sift the flours and set aside. In a large mixing bowl, cream the butter until smooth; about 5 minutes. Gradually add the sugar and continue beating until fluffy; about 5 minutes.

Add the eggs, 1 at a time, mixing well after each one. Add the dry ingredients, alternating with the milk, in 3 equal parts.

After each addition beat until the ingredients are incorporated. Do NOT over beat. Add the vanilla.

Scrape the batter in the bowl to make sure the ingredients are well blended. Carefully fill each cone, about 2/3 full. I filled just under the lower ring on the cone.

Carefully, slide the baking pan into the oven. Be very careful as you do not want them to tip over.

Bake until the cake is golden, about 20 – 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

Remove from the oven and let cool completely before frosting.

Classic Buttercream Frosting – omited the orange blossom water and vanilla bean paste. Instead, used 2 teaspoons of bourbon vanilla extract. Doubled the recipe to frost cupcakes.

by Pak101.com (few years ago!) / 1020 views