Saturday, October 04, 2008

Magnolia's Vanilla Cupcakes

A long time ago I made Magnolia Bakery's chocolate cupcakes and they were very good. So when we were craving some traditional vanilla cupcakes, I decided to try Magnolia's vanilla version.

They were easy enough. I didn't make the buttercream from the other Magnolia cupcakes - instead I made the frosting from these cupcakes. I sprinkled some Halloween sprinkles on top and they were cute. The taste, however, was disappointing. I think we've changed our taste pallets so we are more sensitive to butter. I felt that these cupcakes were so buttery tasting, it was almost like eating a very sweet stick of butter. They also left my hands a little bit greasy, which means I wasn't just imagining it. I'm glad I halved the recipe and didn't make the full 2 dozen! We won't be making these again.


Magnolia's Vanilla Cupcakes
Magnolia Bakery via Food Network (Sara's Secrets)

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

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

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

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 parts, 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 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.

Yield: 2 dozen

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