Magnolia Bakery Vanilla Cupcakes with Vanilla Buttercream. January 11, 2009

Vanilla Cupcakes

Makes 24 cupcakes or 1 three-layer 9-inch cake

1 cup (2 sticks) unsalted butter, softened

2 cups sugar (I used 3 part Caster sugar, 1 part Brown sugar)

4 large eggs, at room temperature

1 and 1/2 cups self-rising flour

1 and 1/4 cups all-purpose flour

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

1. Line two 12-cup muffin tins with cupcake papers.
2. In a large bowl, one the medium speed of an electric mixer, cream the butter until smooth.
3. Add the sugar gradually and beat until fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
6. Spoon the batter into the cups about three-quarters full.
7. Bake until tops spring back when lightly touched, about 20-22 minutes.  Remove cupcakes from pans and cool completely on a rack before icing.

Vanilla Buttercream

24 cupcakes

1 cup (2 sticks) unsalted butter, very soft

6-8 cups confectioner’s sugar

1/2 cup milk

2 teaspoons vanilla extract

1. Place butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and the vanilla extract.  Beat until smooth and creamy.
3. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).  If desired, add a few drops of food coloring and mix thoroughly.  Use and store icing at room temperature, as icing will set if chilled.  Can store in airtight container up to three days.

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