Magnolia Bakery - Vanilla Cupcakes And Vanilla Buttercream
Decorating By darkchocolate Updated 2 Aug 2007 , 4:24pm by lorrieg
Has anyone made this recipe before? I was thinking about trying a half recipe and making 12 cupcakes.
darkchocolate
Magnolia's Vanilla Cupcake
Cupcakes:
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 vanilla extract
Icing:
Vanilla Buttercream, recipe follows
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, 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 cake tester 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:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
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 to 5 minutes. 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. 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.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
I made this last year. I thought the cupcakes were quite good, although I am curious to try several other favorite white cakes on this site.
However I thought the frosting was terrible. It made my teeth hurt. I can still feel it on my teeth, and I made it last August. That may be a personal preference thing though; I simply thought it was toooo sugary. Rather than waste good butter, I tossed in 1/2 cup of cocoa and viola, perfect chocolate buttercream. If you like normal powdered sugar vanilla icing, why not give it a try? You know you can salvage it w/some cocoa if need be.
To get back to the cupcake recipe: these were DIVINE with vanilla IMBC. I usually don't eat vanilla ANYTHING; I prefer chocolate, otherwise it's a waste of calories. When I made these cupcakes w/vanilla IMBC, I didn't want to share them with anyone.
Thank you, ceshell and Incognito for answering my question.
ceshell, I noticed that there wasn't the normal ratio of sugar to fat in her frosting and wondered how it would be. I use 1# of sugar to 1C of fat.
I plan on trying these this morning.
darkchocolate
I made the cupcake today and they are good. I am just used to the moistness of a cake mix, so I can tell a difference there. I did add an extra tsp. of vanilla. I also had to make my own self rising flour. I thought I had bought a new bag of SR flour but I accidently picked up all-purpose.
I didn't make the icing because I had some already on hand and I wanted to use that.
ceshell, If I make the icing I am sure I would use only 6 C of powdered.
darkchocolate
Guess I'll be making cupcakes this weekend. 
lorrieg,
Here is the substitution and I will also include the link. This website gives a lot of substitutions.
Self Rising Flour 1 cup = 1 c all purpose plus 1 t. baking powder plus 1/2 t salt
http://www.barryfarm.com/How_tos/what_do_i_substitute_for.htm
darkchocolate
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