Magnolia's Vanilla 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, room temp
1 cup milk
1 teaspoon vanilla
Icing:
Vanilla Buttercream - recipe follows
Preheat oven to 350 degrees F.
Line two 12-cup muffin tins with cupcake
papers.
In a small bowl, combine the flours.
Set aside.
In a large bowl, on medium speed, 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 three quarters full.
Bake for 20-25 minutes, or until a cake tester
inserted into the center comes out clean.
Cool the cupcakes in the tins for 15 minutes.
Remove from the tins and cool completely on
a wire rack before icing.
Makes about 2 dozen, depending on the size of
your cupcakes.
If you would like you could make two 9-inch
cake rounds and bake for 30-40 minutes.
Notes: Next time I will "pam" the tops of
the cupcake pans - I didn't have a sticking
problem, but I did use a knife for the
outside edges.
These cupcakes had perect domes on them - really
attractive plain.
~~~ Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened
6-8 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 medium speed 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 at room temp because icing will
set if chilled.
Icing can be stored in an airtight container
for up to 3 days.
Also, I used 7 cups of sugar - probably could
have gone the whole 8 cups.
from More from Magnolia (new cookbook just out...)
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