Tuesday, April 19, 2011

Magnolia's Vanilla Cupcake

I heard that Magnolia Cupcake is so popular in USA. That make me want to taste it, so badly. But as i live too far away and cannot travel there just for a cupcake tasting (i wish i could :P). I have to try it! I have to try it! I keep having this idea in my head for a while. Then i begin to look on the internet for a recipe and YES! I found the recipe. Immediately get everything ready and in the kitchen! This is a nice, light cupcake that taste just right, not too sweet. Why don't you give this a try ^^ For sure, you will be happy with the result! Good luck!

For the cake, you will need: 24 serving
Source: FoodNetwork
  • 1 and 1/2 cups self-raising flour
  • 1 and 1/4 cups all purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

How to:
  1.  Preheat oven to 350 F. Line muffin tins with cupcake papers.
  2.  In a small bowl, combine the flours. Set aside.
  3. In a electric mixing bowl on medium speed, cream -- butter -- until smooth. Add -- sugar -- gradually and beat until pale and creamy, about 3 minutes.
  4. Add -- egg -- one at a time. Beat well between each addition.
  5. Add -- flours -- in 3 batches alternate with -- milk + vanilla -- With each addition, beat until incorporated but DO NOU over beat. Using a rubber spatula, scrape down the side from time to time to make sure the batter are well blended.
  6. Spoon the batter into cupcake liners, 3/4 full.
  7. Bake until a wooden picks insert into the center of the cupcake come out clean, about 20-25 minutes.
  8. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on wire rack before frosting.

For the frosting, you will need:
  • 1 cup unsalted butter, softened
  • 6-8 cups icing sugar
  • 1/2 cup milk
  • 2 teaspoon vanilla extract

How to:

In a electric mixing bowl on medium speed, beat together -- butter + 4 cups icing sugar + milk + vanilla  -- until smooth and creamy, about 3-5 minutes. Gradually add -- the remaining sugar -- 1 cup at a time. Beat well after each addition, about 2 minutes ,until the icing is thick enough to be a good consistency. I only need 6 cups in total. If desired, add a few drops of food coloring and mix thoroughly.

* Use and store the icing at room temperature. This can be keep in an airtight container for up to 3 days. 

Now, Let's go make some & ENJOY ^_^

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