Saturday, April 11, 2009

Cupcake Time!

It's cupcake time! I've officially made my "test" cupcakes for Book Club this week, and I've already frosted half of them with vanilla buttercream, which I attempted to tint pink, but it didn't quite turn out pink. More orange. Oh well, it's pastel, so it's kind of Easter-esque. My chocolate buttercream frosting is all made, I'm just waiting for my wonderful Husband to get home from Wal-Mart with my star icing tip to frost them.

It's my first time frosting cupcakes via piping. I think for my first time, they came out well. What do you think?

Magnolia's Vanilla Cupcakes
adapted from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen

Printer-friendly recipe

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. 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, 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 about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Frosting
adapted from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

1. 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.
2. 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.
3. If desired, add a few drops of food coloring (if desired) 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.


Java Cupcake said...

Great job on the cuppies!!!! :)

Elizabeth said...

Aww, thanks Java Cupcake! I've got a ways to go on decorating, but darn, do they taste good!

Susan Campbell Cross said...

I will try baking these sometime in the very near future. Thanks for sharing the recipe...they look delicious!

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