Cupcake Attempt #3: Pink Cupcakes!!

I have been craving for something sweet for the past week.

I actually bought a Coffee Crunch cake from Red Ribbon.

I was browsing through blogs when I found Joey's post on her Yellow Cupcakes.  This reminded my of my cupcake making phase a few years ago - Cupcake Attempt #1 and Cupcake Attempt #2.  It has been years since I made cupcakes.  I actually used the same recipe that Joey used. 

And here's the result!

I decided to make Pink frosting! :)

Here's the recipe:

Magnolia Bakery Vanilla Cupcakes

• 2 sticks (1 cup) unsalted butter
• 2 cups sugar
• 4 large eggs
• 1 ½ cups self raising flour
• 1 ¼ cups all purpose flour
• 1 cup milk
• 1 tsp vanilla extract

- Preheat oven to 350F.
- Line two 12 cup muffin tins with cupcake papers.
- Cream butter at medium speed in large bowl.
- Add sugar gradually and beat until fluffy. Then add eggs.
- Combine flours. Add to butter mixture in four parts, alternating with the milk and vanilla extract.
- Spoon the batter into cups so they are ¾ full.
- Bake until the tops spring back when touched, about 20 minutes.

Vanilla Buttercream Icing

• 2 sticks unsalted butter
• 8 cups confectioners’ sugar
• ½ cup milk
• 2 tsp vanilla extract

- Place butter, milk, vanilla extract and 4 cups of sugar in a large mixing bowl and beat until smooth and creamy.
- Gradually add the remaining sugar, once cup at a time until thick.
- Add a few drops of food coloring if desired and mix thoroughly.
- Spread icing on cooled cupcakes.

With the Icing, I decided to make just half of the recipe because I remember when I made it years ago - it was too much.  And I was right!  I actually have some left over in the fridge.

Also since we don't have self-raising flour in Manila, you can make you own by following this:
For every 1 cup of Self-Raising Flour:
1 Cup - All Purpose Flour
1-1/2 Teaspoon - Baking Powder
1/2 Teaspoon - Salt

Enjoy!! :)