40 Years

I just had my biggest birthday ever--the big 4-0! To celebrate, Rosie and I wore black, the whole family ate Chinese food, and I baked my favorite cupcakes. Here's to 40 more! I was actually feeling pretty good about myself until Coleman handed me something and said, "Here you go old woman."

The Best Cupcakes from New York City's Magnolia Bakery

1 1/2 cups self rising flour ( I have used all purpose instead and it's fine)

1 1/4 cups all purpose flour

1 cup unsalted butter (if I only have salted butter I use it and it's fine)

2 cups sugar

4 large eggs @ room temperature

1 cup milk

1 teaspoon vanilla

Preheat oven to 350. Combine flour and set aside. Cream butter, gradually add sugar and beat for 3 minutes. Add eggs one at a time and beat well. Combine milk and vanilla and add into mixture in parts, alternating with the flour. Mix well, but don't overmix. Fill 24 cupcakes 3/4 way full and bake for 20-25 minutes.

Butter Cream Frosting (also from Magnolia's Bakery)

4 cups powdered sugar

1/2 cup unsalted butter

1/4 cup milk

1 teaspoon vanilla

Mix well until creamy and smooth. Frost and enjoy!