When I was searching for the best cupcake recipe for my daughter's birthday party I thought I'd find a useful of different versions of some textbook cupcake that I could dolly up and make pretty. I was going out of my way to even look for a recipe, it would have been far easier to grab a premix at the grocery store. However given the intense importance of a little girl's birthday party the search went on for the best cupcake recipe. Never would I have imagined the 100's of different recipes, frosting, decorations and the craziness surrounding this baby cake phenomenon.
Which rock had I been hiding under? All of a sudden we'd gone from enjoying the humble slice of carrot cake with cream cheese icing to these amazing designer cupcakes with unimaginable flavors, designs, swirls and sprinkles and names like 'Red Velvet'.
So after a little more research of this delectable gem I stumbled across what I guess you could call a branded or trademark cupcake from Magnolia Bakery located in New York. This was my first attempt at making cupcakes and I'm pleased that the Magnolia Bakery vanilla cupcake is the one I set my benchmark with.
Magnolia Bakery Vanilla Cupcake Recipe (makes 24)
1 C Unsalted Butter, Softened (225gm)
2 C Sugar
4 Large Eggs (room temperature)
1 C C Self Rising Flour
1 CC All-Purpose Flour
1 C Milk
1 tsp Vanilla Extract
• Preheat oven to 350 degrees Fahrenheit (180 Celsius).
• Line two 12-cup muffin tins with cupcake papers.
• In a large bowl, on medium 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.
• Combine the flours & add in 4 parts, alternating with the milk & vanilla extract, beating well after each addition.
• Spoon the batter into the cups about 3/4's full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool COMPLETELY on a wire rack before icing with butter cream frosting.
Personal Tips to ensure success with this recipe
– Use unsalted and room temperature softened butter.
– Avoid putting all ingredients in a bowl and mixing, butter must be creamed first, then follow instructions on adding different ingredients.
– Use natural vanilla extract instead of vanilla essence, it costs slightly more but it makes the difference between a beautiful cupcake or an artificial flavored tasting cupcake.
My vanilla cupcakes turned out light and fluffy, golden and tasting perfect especially accompanied with a huge swirl of butter cream frosting. The compliments and request for more at my daughter's birthday is a testament to this little beauty.
Source by Carmen Lee