vanilla vanilla cupcakes

my art professor, dr. graham, kept telling me I was going to make cupcakes for the whole class on the last day of class ever since he found out i loved to bake. so the last day of class was thursday, so me and becca made these cute cupcakes on thursday. i had glanced over the recipe and saw “line a 12-cup muffin tin with liners” (now that i look at it, it says two 12 cup muffin tins). So we thought the recipe only made a dozen, so we started to double it. That meant a pound of butter, 6 cups of flour, 4 cups of sugar…oh my goodness. We both looked at the recipe at the same time and found out that it really made 2 dozen with a single recipe, we had already started with the double recipe, so it was a day full of making and decorating 48 cupcakes!

I got this recipe from “The Complete Magnolia Bakery Cookbook” that Mrs. Beverly got me for my birthday last year. I love it. I want to go to the bakery (that is in NY) and bring Mom and Mrs. Beverly along.

Magnolia’s Vanilla Cupcakes

“Everyone was always asking us which was the most popular cupcake at the bakery.  Most people were surprised that it was what we called the vanilla vanilla-the vanilla cupcake with the vanilla icing (and the most popular color for the icing was pink.)”

For the 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

Preheat oven to 350 degrees.  Line two 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 the 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.  Fill the liners 3/4 full. Bake for 20-25 minutes, or until cake tester comes out clean.  Cool the cup cakes for 15 minutes in the pan and then remove them from the tin.  Cool completely before icing.

For the Icing:

1 cup unsalted butter, softened

6-8 cups powdered sugar

1/2 cup milk

2 teaspoons vanilla

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!


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