Magnolia Bakery Cupcake Recipe

Ingredients

1 cup unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups self-rising flour (recommended: Aunt Jemima)
1 1/4 cups cake flour, (recommended: Pure as Snow), spoon flour into a dry measure cup and level off
2 cups granulated sugar

Directions

1. Preheat oven to 350°F degrees.
2. Line 2 cupcake pans with paper liners.
3. Chop the butter into 1-inch cubes and set aside.
4. Whisk eggs together in a stainless steel bowl, set aside.
5. Measure and combine milk and vanilla, set aside.
6. In a mixing bowl, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed.
7. With the mixer on low speed add the butter one cube at a time - use the guard for the mixer and be careful - do not rush. Butter should be in small pieces.
8. Add 1/2 of the milk and vanilla mixture.
9. Scrape the bowl and mix on medium speed for 1 minute.
10. Slowly pour eggs and the rest of the milk mixture into the bowl on low speed.
11. Scrape bowl and continue mixing for 1-2 minutes.
12. Scoop the batter into the prepared cupcake pans.
13. Bake for 23 minutes or until cake tester comes out clean.

Makes 2 dozen cupcakes.


Vanilla Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoons vanilla extract
1 box (4 cups) confectioners’ sugar
2 – 3 tablespoons whole milk

1. Cream the butter in a large mixing bowl. Add the vanilla.
2. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 tablespoons of milk.
3. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.
4. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.

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