Sunday, 18 March 2012

• Magnolia’s Vanilla Cupcakes

  This is a guest post from Kirbie's Cravings.
  
  

  

  I’ve never been to Magnolia Bakery but I’ve heard about their famous vanilla cupcakes. There’s some so satisfying about a simple vanilla cupcake. Simple, fluffy, without all the fuss.

  

  Vanilla cupcakes sometimes seem to be the wallflower of cupcakes, but I love them.

  

  I’ve seen the Magnolia recipe floating around the internet. It’s been on my to-do list for a while. After seeing this post by The Little Teochew, I knew it was time to finally try them out.

   

  
  The recipe is surprisingly easy. As the batter mixed together it already was light and fluffy and I knew the cupcakes would be good.

  
  
  The cupcakes came out perfect. Fluffy, sweet, simple. It was everything I was hoping for in this recipe and more.

  Perfect on their own and also with a light frosting. I chose not to do the vanilla buttercream frosting. I’ve mentioned this before but I’m not much of a frosting girl. The only kinds I like are whipped cream based and buttercream meringue. I didn’t have time for the meringue so I just did a simple vanilla whipped cream frosting.

  
  

  

  

  Magnolia's Vanilla Cupcakes

  Yield: 24

  Prep Time: 15 mins

  Cook Time: 20 mins

  Total Time: 35 mins

  Ingredients:

  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

  Directions:

  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. (I would suggest about 1/2 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.

  
  

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