A Little Dessert... Magnolia Bakery's Vanilla Cupcakes

Everyone needs a good cupcake recipe.  Cupcake shops are fun, but seriously it makes me cringe to pay that much for a cupcake when they are easily made at home. 

This is the queen of all cupcake recipes.  

Trust me, you want this in your files.  I made them for the first time last summer for my daughter’s birthday party and have not used another cupcake recipe since.  I was convinced when every single mom whose kid was invited to the party called to ask for the recipe.  

I think they look best with barely-tinted pink frosting and pastel sprinkles, although a whipped chocolate ganache is to-die-for, too.  Many thanks to the Magnolia Bakery for sharing their cupcake recipe on Food Network.

Magnolia's Vanilla Cupcakes

from Food Network

Ingredients
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:
Magnolia Bakery notes:  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.

(My notes: I added much more powdered sugar than called for as I wanted a stiff frosting suitable for piping.)

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.

A Little Cuisine... Cupcake Decorating Tips

by Guest Contributor Dusti (of Tres Sucres)

Here are a few tips to make very sweet Valentine cupcakes.

1. Don’t be afraid to bake from scratch* Our moms did it. And so did their moms. And I’m pretty sure we’re just as intelligent and capable as they ;) If you have a favorite cake recipe, use it. If not, whip out your Betty Crocker Cookbook, or hop on to MarthStewart.com. You’ll be surprised at how fast homemade cupcakes come together. And at how much better they taste. Oh, and don't try and make your cupcakes healthy. Use butter. REAL BUTTER. You won't regret it.

*By the way, I don’t judge you for using a cake mix; I have been known to do that myself from time to time. (But shh. Don't tell)

2. To make your little cakes a little more special, add a filling. From a simple raspberry jam, to mint buttercream, to a decadent chocolate ganache, filling your cupcake will elevate it from delicious to divine. To fill your cupcakes, just take a pastry bag (if you don’t have one, use a Ziploc bag – here are some pointers on how to do that) and a large round tip and simply place the tip in the middle of the cupcake and squeeze until you begin to see the cake top rise. Really, it’s very very easy, and it makes you look really really good ;)

3. When it comes to frosting your cupcakes, be creative and express yourself! Don’t feel like you need to replicate some fancy cupcake you saw on TV. The person you are making them for will be happy when they see that you have put a little of yourself into it. Use your loved one’s favorite candy or cookie to top the cake. I make it a habit of picking up cute candies if I see them, because I know at some point I will want to put them on a cupcake! Or go with the classic sprinkles – roll them on the sides of the frosting, or roll the entire top in sprinkles or coconut, or chopped nuts, or whatever you think sounds good!

You can also use fun paper, ribbon, or felt toppers. The possibilities are endless. And the bottom line is, whatever kind of cupcakes you decide to make, they will surely make your day that much sweeter!

 

 

Check out my website and blog for more photos and ideas. www.verysweetdesserts.com