magnolia cupcake recipe

Magnolia cupcakes are just so beautiful
[image from adozeneggs.com]

If you're anything like everyone, you love Magnolia Cupcakes. You would think the craze for Magnolia would have died down after all these years, but no, still going strong in NYC and beyond. We think it's all the butter they put in the buttercream frosting. Anyway, we thought you might like to take a crack at the recipe, and spread the love to all your friends this holiday. Wouldn't a half a dozen cupcakes make a lovely handmade gift? Plus you could buy one of those cool "Cup a Cake" holders and include it with each package.

Cup-A-Cake holders are so cute! And just $2.99 each.

Here's Magnolia's NYC-famous Vanilla Cupcakes, via RecipeLink. Hope you enjoy!

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

• 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) or Chocolate Buttercream

1. Preheat oven to 350 degrees.

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 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, 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 a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

The beauty is in the beholding. Be sure to get cute decorations for the frosting. [image from nyceats.net]

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.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

• 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 3-5 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.