Friday, 2 April 2010

magnolia bakery vanilla cupcakes


hey, its easter today!
when christmas is the festive one and valentine's is the pink one.
then easter is the cute one.. im talking about holiday, fyi.
seriously, easter is so cute..
who can resist such things like bunnies, chicks and pastel colours?

i made sugar cookies for last year's easter.
and this year, i just dont have time for the ever so exhausting sugar cookies.
then cupcakes it is.
i coloured the cupcakes with pink and soft blue-greenish colour.
just perfect for the cute easter.

i have told you about my new york city obsession on previous post and i think that's enough.
magnolia bakery.
i spent days browsing on internet about magnolia bakery and reading every single article i found.
now that's an obession without doubt.
the ever so loved and hated magnolia bakery cupcakes.
some says they are fab and some says they are 'ick'

and me say.. 'fabick'
okay, kidding!
fab for the cake part and ick for the frosting part.
the cake is moist, fluffy, light and very very vanilla-y.
just the type of vanilla cake i've been looking for.
*even though i slightly over baked them and that's why they looked more like chocolate cupcakes, but they still tasted GOOD*
while the frosting is sickeningly sweet.
just too much sugar!
not for me, obviously.
i prefer creamy and light frosting.
and chalky, grainy, over sweet frosting is definitely a big NO!


although this magnolia bakery fosting actually tasted like paddle pop rainbow ice cream.
and frankly, me like it a bit.
just a bit, oh okay, BIG TIME.
i liked licking the sticky frosting on my fingers.
how i wish i just a s skinny as aina so i could dip all my fingers in the frosting and lick it one by one.
inch by inch..
but really, the frosting is good when not paired with anything


magnolia bakery vanilla cupcakes
Makes 24 cupcakes

1 1/2 cups self-rising flour
1 1/4cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours; stir to combine; set aside. In a large mixing bowl, cream the
butter using an electric mixer on medium speed until smooth. Add the sugar gradually and
beat for 3 minutes or until fluffy. 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 overmix.
Spoon the batter into the cupcake liners, filling about 3/4 full. Bake in a 350° oven for 20-25
minutes. Cool the cupcakes in the tin for 15 minutes. Remove cakes from the tins and cool
on a wire rack before icing. Ice with tinted Vanilla Buttercream.

Vanilla Buttercream Recipe
Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes

1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add in 4 cups sugar, then the milk and vanilla. On
medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each
addition, until the icing is thick enough for good spreading consistency (you may not need 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. The icing can be stored in an airtight container
for up to 3 days.

**If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10
cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.

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