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Magnolia's Vanilla Cupcakes

Magnolia’s Vanilla Cupcakes
From More From Magnolia by Allysa Torey
Makes about 2 dozen cupcakes

1 ½ cups self rising flour*
1 ¼ cups all purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup milk
1 teaspoon vanilla extract

1. Preheat oven to 350F.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on 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, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. 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 three-quarters full. Bake for 20-25 minutes, or until cake tester inserted into the center comes out clean.
5. Cool cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

*Note: If you do not have self-rising flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for every cup of All-Purpose Flour substituted in the recipe. In the case of this recipe, you would use 1 ½ cups of all purpose flour, 2 ¼ teaspoons baking powder, and ¾ teaspoon of salt in place of the 1 ½ cups of self-rising flour.

Vanilla Bean Buttercream
From Love and Olive Oil
Makes enough for 2 dozen cupcakes

1 cup (2 sticks) butter or margarine, room temperature
6 cups confectioners’ sugar
1 vanilla bean (seeds only)
1 teaspoon vanilla extract
food coloring (optional)

1. Cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add vanilla seeds, extract, and food coloring, and mix at medium-high speed until light and fluffy (2-3 minutes). Add milk or sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.

Chocolate Buttercream
From More from Magnolia by Allysa Torey
Makes enough for 2 dozen cupcakes

1 ½ cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 ¼ cups sifted confectioners’ sugar

1. In a large bowl, on medium speed of an electric mixer, beat the butter until smooth and creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2009/11/baby-shower-treats.html


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