Magnolia’s Vanilla Cupcakes

Aug 19th

Today feels like a cupcake day, what day doesn’t feel like a cupcake day? These Vanilla Cupcakes and Vanilla Buttercream frosting are to die for! This recipe is from the famous Magnolia Bakery in NYC. If you’ve ever been lucky enough to visit this bakery then you know exactly what I’m talking about. If you haven’t, you can make these moist, buttery, creamy and full of vanilla flavoring cupcakes today! They are relatively simple to make. Let me know who has been to Magnolia, and let me know if you make these wonderful cupcakes, and how you like them! If you read my last post on Stuffed Italian Mushrooms, you know I had an article published at bermanbraun.com, mom.me. I also commented the other day on a question from the mom.me blog on “How to enjoy the empty nest?” This is how I responded, I know a lot of you out there are going through this empty nest thing, and believe me, I understand! It is definitely not an easy transition, someone once told me it takes about 6 months to get used to the idea. Try to have family and friends around for a support system, if you have a friend going through the same issue, lean on each other, or your spouse. Try to plan date nights if your married. Keep really busy at first, whether it be work or volunteering or a hobby. Clean out that drawer or closet that you’ve been wanting to organize. Try to stay out of their room for a while or just close the door. Let yourself have a good cry. Treat yourself to a pedicure or manicure, you deserve it, look what you sacrificed all those years. Above all know that by raising your kids and sending them off, you have given them wings to fly. Now it’s your new chapter, relax and enjoy! Happy Baking, Stacey

Magnolia’s Vanilla Cupcakes with Vanilla Buttercream Frosting

Cupcakes: Makes about 2 dozen cupcakes

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, at room temperature

1 cup whole milk

1 tsp vanilla extract

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 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 three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into 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.

 

Vanilla Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened

6-8 cups confectioners’ sugar

1/2 cup whole milk

2 tsp 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.

 

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