Sweets for my sweet.

  
For THE DO IT LIST Bradley Craig had to be better than alpha male. He needed to be a better man. Besides the usual drop-dead gorgeous looks and masterful athletic bedroom expertise, I gave him parenting skills, a taxicab stopping whistle, and the ability to know when Gracie could use a Magnolia Bakery cupcake. M-m-m-m-m-m! My kind of alpha male!  
  
I'm a purist. I love the simple deliciousness of a vanilla cupcake with pink icing and sprinkles. Here's the actual Magnolia Bakery recipe:  
  
Cupcakes:

1 1/2 cups self-rising flour, such as Aunt Jemima

1 1/4 cups cake flour, such as Pure as Snow

2 cups granulated sugar

1 cup unsalted butter, at room temperature, cubed

1 cup whole milk

1 teaspoon pure vanilla extract

4 large eggs, at room temperature, lightly beaten 
  
Frosting: 

1 cup (2 sticks) unsalted butter, at room temperature

1 teaspoons vanilla extract

1 box (4 cups) powdered sugar

2-3 tablespoons whole milk 
Add a tiny bit of red food coloring (for pink) 
Sprinkles 
  
Make the cupcakes:  
Preheat oven to 350°F degrees. Line 2 cupcake pans with paper liners.  
In the bowl of a stand mixer, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed. With the mixer on low speed add the butter one cube at a time, do not rush. Mix until it's a sand-like texture.  
Combine the milk and vanilla, and add 1/2 of the mixture to the batter. Scrape the bowl and mix on medium speed for 1 minute. Slowly add the eggs and the rest of the milk mixture to the bowl on low speed. Scrape bowl and continue mixing for 1-2 minutes.  
Scoop the batter into the prepared cupcake pans.  
Bake for 23 minutes or until cake tester comes out clean. Allow to cool completely before frosting.  
Make the frosting: Cream the butter in a large mixing bowl. Add the vanilla. Gradually add the powdered sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 tablespoons of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.  
Frost the cupcakes with an offset spatula.