Magnolia Vanilla Cupcakes

Magnolia Bakery is quite famous. I believe that the items they are most known for are their Vanilla Cupcakes and Banana Pudding. Magnolia Bakery owners have put out a cookbook, so now you don't have to travel to the Big Apple to get a taste of these famous items. You can reproduce them in your own kitchen. Make sure you have the ingredients prepared before you start to bake, it will make your life much easier. If you are properly prepared these are relatively quick to make.

I made the Vanilla Cupcakes and they were quite rich, the frosting made them even richer. I'm not a frosting person, but this was actually one of the better frostings.  I made the vanilla buttercream one. You can purchase The Complete Magnolia Bakery Cookbook here.

Advice from Magnolia: 

• Butter, eggs and milk should be at room temperature before you even think about beginning a recipe.
• Softened butter is butter at room temperature, if you press your finger into properly softened butter, it will leave an indentation, but retain it's shape.
• Always use large eggs for baking.
• When creaming butter it's necessary to beat the butter until it's light and fluffy, which takes about 3  minutes depending on which type of mixer you're using. Most people, especially if they're  just learning to bake or don't bake very often, don't realize how long 3 minutes is, so they wind up not creaming their butter for the proper amount of time.
• Only use real vanilla extract

Magnolia Bakery Cupcakes
Magnolia Bakery

Makes 2 dozen cupcakes

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

Preheat oven to 350 degrees.

Line two 12-cup 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, 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 overbeat. 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 into the center of the 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.

Vanilla Buttercream Icing
Magnolia Bakery

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioners’ 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 a 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.

Chocolate Buttercream Icing
Magnolia Bakery

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

INGREDIENTS

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cup sifted confectioners sugar

DIRECTIONS

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

This is really a spreading frosting and not a piping one, while my first two look okay the ones all the way on the top left. Later ones started to look watery/ grainy with the piping method. The ones that were spread look nice. (by the way this was fake piping meaning ziploc bag style)