Magnolias Vanilla Cupcakes Recipes

MAGNOLIA BAKERY VANILLA CUPCAKES

Steps:

• Line 24 muffin tins with cupcake papers.
• In a small bowl, add the flours; stir to combine; set aside.
• In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
• Add the sugar gradually and beat for 3 minutes or until fluffy.
• 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 overmix.
• Spoon the batter into the cupcake liners, filling about 3/4 full.
• Bake in a 350° oven for 20-25 minutes.
• Cool the cupcakes in the tin for 15 minutes.
• Remove cakes from the tins and cool on a wire rack before icing.
• Ice with tinted Vanilla Buttercream.

MAGNOLIA BAKERY VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

MAGNOLIA BAKERY VANILLA CUPCAKES

Steps:

• CUPCAKES:.
• 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 overbeat. 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 in 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.
• ICING:.
• 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.