A bag of White Lily self-rising flour is a kitchen staple at my house. It’s my favorite for biscuits, but I don’t use it for many other things, except maybe an occasional quickbread. Made from soft, winter wheat, it is also bleached, making it a good choice for pastry but useless for yeasted breads.
So I was happy to discover that the infamous Magnolia Bakery vanilla cupcakes are made with part self-rising and part all-purpose flour. Here’s the recipe. The resulting cupcakes are excellent, with a soft, tight crumb and mellow, buttery flavor: just as good as you’d expect from the bakery credited with kicking off the cupcake craze.
I’ll have to hit the library next week.