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Cupcakes: Magnolia's Vanilla Cupcakes

Source of Recipe


From "More From Magnolia" by Allysa Torey






List of Ingredients



• -- For Cupcakes --
  
• 1-1/2 cups self-rising flour
  
• 1-1/2 cups all-purpose flour
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 2 cups sugar
  
• 4 large eggs, at room temperature
  
• 1 cup milk
  
• 1 tsp vanilla extract
  
• .
  
• -- For Icing --
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 6 to 8 cups powdered sugar, divided
  
• 1/2 cup milk
  
• 2 tsp vanilla extract
  






Instructions



1. To make cupcakes: Preheat oven to 350º F. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine self-rising flour and all-purpose flour, and reserve. In a large bowl, using an electric mixer fitted with a paddle attachment on medium speed, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add flour in 3 parts, alternating with milk and vanilla extract. With each addition, beat until ingredients are incorporated; do not overbeat. Using a rubber spatula, scrape down batter in bowl to make sure ingredients are well blended.
   
   
2. Carefully spoon batter into cupcake liners, filling them about three-quarters full. Bake 20 to 25 minutes, or until a cake tester inserted into center of cupcake comes out clean. Cool cupcakes in tins for 15 minutes. Remove from tins to wire rack and cool completely.
   
   
3. To make icing: In a large bowl, using an electric mixer fitted with a whisk attachment on low speed, combine butter, 4 cups powdered sugar, milk and vanilla. Mix until combined, increase speed to medium, and beat until mixture is smooth and creamy, about 3 to 5 minutes. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be a good spreading consistency (you may not need all of the powdered sugar). If desired, add a few drops of food coloring (pink is the bakery's best-selling color) and mix thoroughly. Spread icing over cupcakes and serve. (Icing can be stored in an airtight container at room temperature for up to 3 days.)
   
   Makes 2 dozen.
   
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   VARIATION:
   For a layer cake instead of cupcakes, divide batter between two 9-inch rounds and bake layers for 30 to 40 minutes.