i have here a recipe to the worlds best cupcakes and also the cupcakes seen on sex and the city (SATC)! located in greenwich village new york, the magnolia bakery’s cupcakes are so highly sought-after they limit purchases to 12 per customer. luckily, you don’t have to leave home to get a taste of NY.
enjoy baking everyone!
magnolia vanilla cupcakes
1 1/2 cups of self raising flour
1 1/4 cups of plain flour
1 cup of unsalted butter - softened
2 cups of sugar
4 large eggs - at room temperature
1 cup of milk
1 teaspoon of vanilla extract (not essence)
preheat oven to 175 degrees!
line 2 12-cup muffin tins with cupcake papers.
in a small bowl, combine the flours. set aside.
in a large bowl, on 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 milk and vanilla. with each addition, beat until the ingredients are well blended. carefully spoon batter into cupcake liners, filling them about three quarters full.
bake for 20-25 minutes, or until the cake tester inserted in the centre 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 frosting
1 cup of unsalted butter - softened
6-8 cups of icing sugar
1/2 a cup of milk
2 teaspoons of vanilla extract (not essence)
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.
enjoy baking everyone!
magnolia vanilla cupcakes
1 1/2 cups of self raising flour
1 1/4 cups of plain flour
1 cup of unsalted butter - softened
2 cups of sugar
4 large eggs - at room temperature
1 cup of milk
1 teaspoon of vanilla extract (not essence)
preheat oven to 175 degrees!
line 2 12-cup muffin tins with cupcake papers.
in a small bowl, combine the flours. set aside.
in a large bowl, on 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 milk and vanilla. with each addition, beat until the ingredients are well blended. carefully spoon batter into cupcake liners, filling them about three quarters full.
bake for 20-25 minutes, or until the cake tester inserted in the centre 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 frosting
1 cup of unsalted butter - softened
6-8 cups of icing sugar
1/2 a cup of milk
2 teaspoons of vanilla extract (not essence)
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.
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