cupcakes cont....

Magnolia cupcakes

These are actual cupcakes from the Magnolia Bakery

Heidi, Me, Emily, and Liz in NYC

Okay, a few of you have requested this recipe.... so here goes.

Magnolia Vanilla Cupcakes:

preheat oven to 350 degrees
line 2 (1/2 cup-12 capacity) muffin tines with cupcake papers

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 tsp vanilla extract

In a small bowl, combine the flours, set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 part, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, or until the cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Frosting recipe:

1 cup unsalted butter, softened
6-8 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
Use and store the icing at room temp, because it will set if chilled. Icing can be stored in airtight container for up to 3 days.

yield enough for 2 dozen cupcakes, or 1 9-inch layer cake.


good luck!