Saturday, October 10, 2009

Magnolia’s Vanilla Cupcakes

Alix, this is for you:

Magnolia’s Vanilla Cupcakes

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour – do not substitute!
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
Vanilla Buttercream (recipe follows) or Chocolate Buttercream

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 in 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.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Magnolia's Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

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.

*Note: If you are icing a 3-layer cake, use the following recipe proportions: 1 1/2 cups (3 sticks) unsalted butter, 8 to 10 cups confectioners’ sugar, 3/4 cup milk, 1 tablespoon vanilla extract. The butter, eggs and milk should be at room temperature before you begin a recipe. When creaming butter, it is necessary to beat the butter until it is light and fluffy, which takes about 3 minutes depending on the mixer. It is important to add the sugar gradually, beating continuously and then continue beating for 2-3 min after wards. The eggs should be added one at a time, beating the mixture until it is thick, fluffy and pale in color. up to this point it is almost impossible to beat the batter too much. It is best to bake the pans in the center of the oven, placing the pans on the same rack if possible, but not touching.

1 comment: