Magnolia Bakery’s Vanilla Cupcakes (New York City)
Posted on April 19, 2012
This past Tuesday was D’s birthday and so I made vanilla cupcakes for him to take into work to celebrate (mind you the baker did not try any of her creation). I used the recipe from my The Complete Magnolia Bakery Cookbook which I just love. If you’re in need of a sweet concoction whether it is cakes, cupcakes, cookies, or pies, this cookbook is the Holy Grail of baking. The page size photographs of some of the recipes will leave your mouth watering. D and I will actually be in New York City later this year for a mini vacation (my brother is getting married) and a must stop visit is the Magnolia Bakery. The only bad thing I’m sure will be not being able to try everything.
Although I ended up going with store bought vanilla icing to cut down on time and effort, Magnolia’s Vanilla Cupcakes received rave reviews from D and his coworkers-“deliciously moist.” My birthday is in a couple of months so perhaps I’ll bake them again and this time be sure to try one.
Magnolia’s Vanilla Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
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 into 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.
(The authors note that at the bakery they ice the cupcakes with either vanilla buttercream or chocolate buttercream. I used creamy vanilla frosting.)
Julie is a librarian by day, die-hard travel fanatic and writer by night. When she’s not traveling, she’s either testing out a new recipe or being a foodie in Pittsburgh. If you’re interested in seeing where she travels to or what she makes next, follow along via the links below!