Magnolia Bakery’s Cupcakes & Icing

24 Jul

Magnolia Bakery’s Cupcakes

YIELD 24 cupcakes   |   TIME: About 45 minutes

INGREDIENTS

  • 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
  • 1 ¼ cups all-purpose flour, plus extra for dusting pans
  • 1 ½ cups self-rising flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 4 large eggs, at room temperature

PREPARATION

  1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
  2. In a large bowl, cream the butter with an electric mixer at medium speed 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. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
  3. Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Magnolia Bakery’s Buttercream Vanilla Icing

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 cups confectioners’ sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  •  Food coloring (optional)

PREPARATION

  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

Thank you NYT Cooking

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