Saturday, August 23, 2008

Magnolia Cupcakes

Have I ever had a Magnolia Cupcake? No. But this recipe is great and that is all I need to know.
I made a few adjustments because I did not have self-rising flour- I've noted them below. This recipe is from Macaroni and Cheesecake.
Yum! A perfect treat for a Saturday afternoon.

Magnolia Bakery Cupcakes
Original Source: Allysa Torey's More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen

3/4 cups self-rising flour (I used 1 1/4 c. AP flour plus 2 T., 1 t. baking powder and a pinch of salt)
1/2 and 1/8 cups all-purpose flour (this amount included in total above)
1/2 cup (1 stick) unsalted butter, softened
1 cups sugar
2 large eggs, at room temperature
1/2 cup milk
1/2 tsp vanilla extract

Preheat oven to 350 degrees F.
Line 1 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, sift and 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 toothpick 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.
Vanilla Buttercream
1/4 cup (1/2 stick) unsalted butter, softened
1 to 3 cups confectioners' sugar (I used 2 c.)
1/8 cup milk
1/2 tsp vanilla extract

Place the butter in a large mixing bowl. Add 1 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 to 5 minutes. Gradually add the remaining sugar, 1/2 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.


Carrie said...

I have never had a magnolia cupcake either, but I might have to try these.

Steph said...

those sound yummy! Do you ever do anything with pumpkin? It's pretty much my favorite and I'm always looking for more pumpkin recipes.

Sherri said...

I have a recipe for Pumpkin Bliss cupcakes that are fabulous! Click the cupcake/muffin tab. I also have a wonderful pumpkin cheesecake recipe on here too!

SweetDesigns said...

mmm..Those look fantastic!!