Halloween Ghost cupcakes

Directions

1. Preheat oven to 350°F and line cupcake pans with liners.
2. In a stand mixer bowl, combine 1 1/2 cups self-rising flour, 1 1/4 cups cake flour, and 2 cups sugar. Mix for 1–2 minutes until well blended.
3. Cut 1 cup unsalted butter (room temperature) into tablespoon-sized pieces. Add them one at a time to the flour mixture, mixing until it resembles sand.
4. Pour in 1/2 cup milk and mix until incorporated. Scrape down the bowl, then add the remaining 1/2 cup milk and 1 teaspoon vanilla extract. Mix until combined.
5. Add the 4 large eggs one at a time, fully incorporating each before adding the next.
6. Fill each cupcake liner about 3/4 full with batter.
7. Bake for 10 minutes, then rotate the pans (top to bottom, bottom to top). Continue baking for 10–13 minutes, or until a toothpick inserted in the center comes out clean.
8. Transfer cupcakes to a wire rack and let cool completely to room temperature.
9. While cupcakes cool, make the frosting: In a stand mixer (or using a hand mixer), combine 1 cup butter and 1 cup shortening.
10. Gradually add 2 pounds powdered sugar, mixing until smooth and blended.
11. Add 1 1/2 tablespoons hot water and 2 teaspoons vanilla extract, then mix until creamy.
12. Reserve 1/2 cup of white frosting. Tint that portion black using black gel food coloring, stirring until uniform.
13. Fit one pastry bag with a large round tip and fill with white frosting. Fit another bag with a small tip and fill with black frosting.
14. Pipe ghost shapes onto the cooled cupcakes using the white frosting.
15. Use the black frosting to pipe an oval mouth and two small round eyes onto each ghost.