Its been an incredibly long time since I have posted any recipes or experiments, but I have been baking.... a lot in fact. My sister's friend is pregnant, so in an effort to get more practice making celebration cakes - I offered to cater her baby shower. I always wanted to try the infamous vanilla cupcake recipe from Magnolia's Bakery in New York City, so I gave it a go...and omg this cake was insanely moist and tender! Best of all the recipe was sooo simple, it would be hard to mess up these cupcakes.
side view of one of the cupcakes...
all the cupcakes and the cake...
...and for the recipe:
Magnolia's Vanilla Cupcakes
- 1.5 cup self-rising flour
- 1.25 cup all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
2. gradually add sugar, mix on med speed until fluffy (about 3 min)
3. add the eggs one at a time
4. combine the all-purpose and self-rising flours
5. alternatively add the wet and dry ingredients, in 3 additions
6. fill cupcake liners 3/4 full, bake at 350* until tests clean with a toothpick and springy to the touch
7. cool in cupcake tins for about 15 min, then transfer to a cooling rack to cool completely
8. enjoy!
....as for the frosting, I made Italian Meringue Buttercream, flavored it with vanilla extract and then just added pink food coloring.
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