Whenever I have to make cupcakes for something, I go to Magnolia. Although they're super rich, they're also pretty delicious and always a hit. I've made them so many times now I'm up for a new recipe to try out- what's your go-to cupcake making recipe?
Recipe thanks to Magnolia Bakery
Ingredients You'll Need:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Vanilla Buttercream, recipe follows
1. Preheat oven to 350 degrees F.
2. Line 2 muffin tins with cupcake papers.
3. In a small bowl, combine the flours.
4. On the medium speed of an electric mixer, cream the butter. 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 parts, alternating with the milk and vanilla. Let everything mix together but do not over beat. 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. This is important so they don't overflow! Bake for 20 to 25 minutes, or until a 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.
- Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 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. If desired, add a few drops of food coloring. Icing can be stored in an airtight container for up to 3 days at room temperature. It will harden too much if it's chilled.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake