Ingredients: 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 teaspoon vanilla extract
Preheat oven to 350 degrees F. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 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. Using a rubber spatula, 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 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Recipe from Magnolia Bakery
Ingredients: 1 cup heavy cream| 8 ounces mascarpone cheese, room temperature| 1/2 cup confectioners’ sugar, sifted
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
Recipe from Martha Stewart