From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Vanilla Buttercream.
- 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.
The batter on these puppies is simply amazing in texture, amazing! They are a great, light, sweet treat! We don't use self- rising flour around here, so in lieu of it, I used 1 1/2 c flour, then subtracted 3 tsp of flour. I added 2 1/4 tsp baking powder and 3/4 tsp salt to make up the difference, and it came out great!
The ratio of liquid and dry ingrediants makes this a perfect moist, fluffy and flavourful vanilla cupcake. Reviewers who had issues with this being dry and crumbly perhaps undercreamed the butter/sugar mixture and those with dense cupcakes may have overmixed the batter. My foolproof way does not involve creaming. Step one is to blend the flours and sugar until thoroughly combined. While mixed is on low, toss in cubes of room temp butter until mixture resembles that of wet sand. In another bowl Lightly beat eggs and add half to the flour mix (on low speed). With remaining egg, add to room temp milk and vanilla. With mixer on low, stream in remaining wet ingrediants. Once combined, turn mixer to med, beat 3 min. Dont forget to scrape down bowl. Bake as usual. Mine have always come out light extremely moist---so much so that guests dont believe it is scratch.
These are absolutely delicious! What I did was I had made a sauce of crushed, thickened pineapple a few days ago and I wanted to use it up, so I thought of a cupcake/muffin. I made these cupcakes, increased the vanilla, and added a little over 1/4 cup of the pineapple sauce to the batter in step 6. Then I filled the muffin cups and put a dab of sauce on the center of each, and sprinkled it with almonds chopped small in the food processor mixed with sugar. While baking, the pineapple sunk down into the center, with the nuts swirled around it. My mom says they are the best ones she has ever tasted, ranking up with her all-time favorite peach ones. And that is high praise! Thank you for an awesome recipe!