Sunday, January 24, 2010

Magnificent Magnolia

After an emotional breakdown from cabin fever, Rick and I decided to make cupcakes. I didn't have any cake flour on hand, so we decided to use Magnolia Bakery's vanilla cupcake recipe (below). of my favorite bakeries in the world. I would LOVE to return back there one of these days. It is the bakery that inspired my cupcake obsession. We didn't have butter after I used it for the cake, so Rick made Wilton's version of buttercream icing (good for decorating, bad for tasting).

Here's the cupcake, Valentine's Day style complete with wrapper and sprinkles:Here's the cupcake dissected, the darker (very very slightly) area is where I cut out a little cone and drizzled honey into the cupcake. Yes! So sweet.

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
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.


1 cup solid vegetable shortening
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3 tablespoons water
Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

1 comment:

Witch KiKi said...

Miss your cupcakes....cakes....cakes...cakes...Ahhh.........