• 1 cup softened unsalted butter
• 2 cups sugar
• 4 large eggs
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup milk
• 1 tsp. pure vanilla extract

• 1 cup softened unsalted butter
• 8 cups confectioner's sugar
• 1/2 cup milk
• 1 to 2 tsp. pure vanilla extract

To make cake: Preheat oven to 350°. Cream the butter, gradually adding the sugar, and beat well. Add eggs one at a time and beat until smooth. Combine flours and add to batter in 4 parts, alternating with milk. Once combined, add the vanilla extract.

Line your cupcake pan with paper liners, and divide the batter evenly in to the cupcake pan 1/2 to 2/3 full. Bake about 20 minutes. Use the toothpick trick in the center of the cake to be sure it's done—it's done if no batter forms on the toothpick upon testing the center of the cake. Let cool to room temperature.

To make icing: Cream butter with 4 cups of sugar. Once smooth, add milk slowly. After the milk is incorporated, add the remaining sugar and vanilla. Mix well until smooth and creamy.