Thursday, February 18, 2010

Who doesn't love cupcakes?

If you don't love cupcakes, just go ahead and stop reading my blog now. You are not wanted.

Just kidding, just kidding, just kidding - you are wanted. And loved. And appreciated. And pretty - gah you're pretty!

But seriously, what kind of person doesn't love a cupcake?! They are three bite pieces of perfection topped with glorious icing! Life doesn't get better.

Here's my favorite cupcake (and icing) recipe - courtesy of the world famous Magnolia Bakery in NYC.


Magnolia Bakery’s Vanilla Cupcakes (recipe from RecipeLink.com):

NOTE: Make sure all ingredients are at room temperature. That includes the eggs, milk and butter. This recipe makes at least 24 cupcakes (it made closer to 30 in our cupcake tins).

Ingredients:
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

Directions:
Line two 12-cup muffin tins with cupcake papers, and preheat the oven to 350 degrees.

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, 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 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 three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Recipe for Magnolia’s Vanilla Buttercream Frosting (recipe from RecipeLink.com):

Ingredients:
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioner’s sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions:
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. 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.


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