The Magnolia Bakery in New York City is known for its cupcakes. The bakery has received much acclaim and several appearances in pop culture. (A Sex and the City episode is the first that comes to mind!) Though I have never been in the bakery (though I did walk by once and the line was out the door!) I figured I could trust the simple vanilla on vanilla recipe. Boy were these delicious! The cake light was fluffy, with a nice vanilla flavor. The frosting was so sweet and creamy! However, if you don’t have a sweet tooth, I warn you against these!
Magnolia’s Vanilla Cupcakes:
- 1 1/2 cups self-rising flour*
- 1 1/4 cups all purpose flour
- 2 sticks butter (softened)
- 2 cups suger
- 4 eggs (at room temp)
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a small bowl combine the flours and set aside.
In a large bowl use an electric mixer to cream the butter until smooth. Gradually add the sugar and beat until fluffy. 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. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 minutes.
Magnolia’s Vanilla “Buttercream”:
- 2 sticks unsalted butter (softened)
- 1 box of confectioners’ sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add the sugar and then the milk and vanilla. Beat with an electric mixer until smooth and creamy, about 3 to 5 minutes until the icing is thick enough to be piped. After frosting these cupcakes I sprinkled some clear sugar crystals on top of each.
*I am told self-rising flour can be purchased, however, when I did not see it at my local grocery store I went ahead and made it myself without much trouble. The standard rule is for every one cup of self-rising flour your recipe calls for add 1 1/2 teaspoons baking powder + 1/2 teaspoon of salt to 1 cup of all purpose flour and sift.