It’s been a while! There has been a significant pause in updates for a reason though: a company trip to the Carribbean! As we all scramble to get swimsuit-ready in just a few weeks, baking for the office has slowed significantly. However, it’s too hard to stop baking for too long, plus there are plenty of other people in the office to bake for
I’m not ashamed to admit that I really don’t give a crap about football. Never really been my thing. For me, the best thing about football was having people over so I could cook and bake. But the Superbowl is a different story. It’s football, but it’s also commercials AND snacks AND beer all rolled up into one delicious evening. I didn’t mind the Superbowl this year since I knew I’d be whipping up some kind of baked good.
I am pretty shocked that the original Magnolia cupcake recipe hasn’t turned up on this blog yet. I beg of you, if you have never had a vanilla Magnolia cupcake, go have one. Like, now. No seriously. A-maz-ing. The fluffiest, most flavorful cupcake you can make. Plus they’re the perfect canvas for all kinds of frosting!
Magnolia’s Vanilla Cupcakes
(courtesy Magnolia Bakery)
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, room temperature
1 cup milk
1 teaspoon vanilla extract
Baking Temperature: 350 degrees
Baking Time: 20-25 minutes
- Line two muffin tins with cupcake papers.
- In a medium 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, 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 but do not over beat. 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 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Recipe for Magnolia’s Chocolate Buttercream Frosting