Earlier this month Teri Hatcher and her lovely daughter Emerson found a few minutes to enjoy tasty, tasty cupcakes from the world famous Magnolia Bakery in New York. Since most of us just can't pop down to Magnolia whenever we feel like, I've decided to treat you with the official recipe for Magnolia Bakery Vanilla Cupcakes with Vanilla Buttercream. To check out the recipe and see more pics of Teri and her daughter, read more
Magnolia Bakery Vanilla Cupcakes
More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen
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 pure vanilla extract
Magnolia Bakery Vanilla Buttercream
- Preheat oven to 350°. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
- Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
Makes about 2 dozen cupcakes.
Image from About.com.