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Mmmmmm. Magnolia Cupcake Recipes

December 22, 2008

From the Book More From Magnolia
by Allysa Torey, Photographs by Zeva Oelbaum

Everyone is always asking Magnolia which is the most popular cupcake at the bakery. Most people are surprised that it is what they call the vanilla vanilla – the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).

Makes about 2 dozen cupcakes

(depending on the size of your cupcake papers and muffin tins)

VANILLA CUPCAKES:

  • 1 1/2 cups self-rising flour

  • 1 1/4 cups all-purpose flour

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups sugar

  • 4 large eggs, at room temperature

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • ICING:

  • Vanilla Buttercream (recipe follows) or Chocolate Buttercream

  1. Preheat oven to 350 degrees.

  2. Line two 12-cup muffin tins with cupcake papers.

  3. In a small bowl, combine the flours. Set aside.

  4. 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.

  5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

CHOCOLATE CUPCAKES

Makes about 2 dozen cupcakes

(depending on the size of your cupcake papers and muffin tins)

  • CUPCAKES:

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup firmly packed light brown sugar

  • 4 large eggs, at room temperature

  • 6 ounces unsweetened chocolate, melted (see Note)

  • 1 cup buttermilk

  • 1 teaspoon vanilla extract

  • ICINGS:

  • Vanilla Buttercream (recipe follows) or Chocolate Buttercream

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

  1. Preheat oven to 350 degrees.

  2. Line two 12-cup muffin tins with cupcake papers. Set aside.

  3. In a small bowl, sift together the flour and baking soda. Set aside.

  4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk 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 and the batter is smooth. 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.

  5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

VANILLA BUTTERCREAM FROSTING

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

  • 1 cup (2 sticks) unsalted butter, softened

  • 6 to 8 cups confectioners’ sugar

  • 1/2 cup milk

  • 2 teaspoons vanilla extract

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. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

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