These are very good.
Magnolia's Vanilla Cupcake
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.
Cupcakes:
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
Icing:
Vanilla Buttercream, recipe follows
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.
Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a
buttercream but actually an old-fashioned confectioners' sugar and butter
frosting. Be sure to beat the icing for the amount of time called for in the
recipe to achieve the desired creamy texture.
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
and mix thoroughly. (Use and store the icing at room temperature because
icing will set if chilled.) Icing can be stored in an airtight container for
up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
General