In recent months, I've been making a vanilla bean cupcake with fantastic reviews. Spring Break is officially over but I wanted to make these cupcakes before the end of it and thought that Easter would be a great day to present them. My friend, Stephany, introduced me to them at the beginning of the break. For some reason, I thought that Magnolia Bakery was only in New York. I didn't realize that they had a location in my own backyard up in Los Angeles. I've still yet to go up there but hmm, after being able to make these, I'm not sure I want to?
Their vanilla cupcake recipe is so simple. I have never used self-rising flour before and boy, does it do a wonderful job! Combined with all-purpose, it creates this beautiful crumb that is light and airy. I modified the recipe a little but it is really simple to follow. You can probably use cake flour in place of all-purpose to make it even lighter, but I feel at that point it would probably not hold up very well due to the lack of proteins in the cupcake structure. Proper technique will get you a winning cupcake all the time :-)
Aren't they pretty? I used a Swiss Meringue Buttercream (SMB) to top the cupcakes instead of their Vanilla Buttercream because frankly, "6 to 8 cups confectioners' sugar" is so not appealing to me. I've been making SMB for a month now and absolutely love it! It uses granulated sugar and egg whites and becomes this beautiful, fluffy, and light texture that is not too sweet. I'm not a fan of sweet frostings and so were many of my cupcake recipients last night. When they tried the frosting, they were amazed it wasn't too sweet and ate the whole cupcake. Hooray! No scraping of the frosting! The recipe is supposed to make 24 cupcakes but I came out with 31. Hmm. Maybe it was due to the extra creaming that I did and that made the batter more voluminous? Whatever... more cupcakes for the party!
Magnolia Bakery's Vanilla Cupcakes
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract (I used more)
1. Preheat oven to 350F. Line muffin tin with cupcake liners.
2. Sift together the self-rising and all-purpose flours in a bowl and set aside.
2. Measure out your milk in a measuring cup and add your vanilla extract to it.
3. In a mixing bowl, cream together your butter and your sugar. Do this for at least eight minutes. It will become very light in color and fluffy in texture. This will help create that delicate crumb in the cupcake.
4. Add the eggs, one at a time, scraping down the bowl as necessary. Thoroughly mix in the eggs.
5. Slowly add in a portion of the flour mix and then add some of the milk/vanilla. Alternate between the dry and liquid mixes and finish with the flours. DO NOT OVERMIX! In fact, finish mixing it by hand with a spatula using a very light touch.
6. Scoop 1/4-cup into each muffin tin; this will be just over half-full.
7. Bake for 20 to 22 minutes. It's pale (but done) at 20 minutes and golden after that and probably a touch drier. Remember--they'll continue baking after they're out of the oven.
8. Let them sit in the pan for about 10 to 15 minutes before removing them to a wire rack to cool completely.
9. Frost with their Vanilla Buttercream or a Swiss Meringue Buttercream (future post).
|This was at the beginning of the creaming stage. It went on for minutes after this.|
|Add your eggs, one at a time.|
|These were wonderful grease-proof liners I bought from Bake It Pretty.|
|I use a 1/4-cup scoop disher.|
|They poof up very nice. These were taken out at the 20-minute mark and I think they're the perfect color.|