MAGNOLIA BAKERY’S VANILLA CUPCAKES

By gaster16

Ingredients

• VANILLA BUTTERCREAM:
• 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
• 1 cup (2 sticks) unsalted butter softened
• 6-8 cups confectioners sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• ROYAL ICING:
• 3-3/4 cups sifted confectioners sugar
• 3 tablespoons meringue powder
• 6 tablespoons warm water

Preparation

Step 1

Preheat oven to 350 degrees. Line two 12 cup muffin tins with cupcake papers. In small bowl, combine the flours, set aside. In large bowl, on medium speed of electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy about 3 minutes. Add eggs, one at a time, beating well after each addition.

Add dry ingredients in three parts, alternating with milk and vanilla. With each addition, beat until ingredients are incorporated but do not overbeat. Using rubber spatula scrape down batter in bowl and carefully spoon into cupcake liners filling them 2/3 full. Bakd 20-25 minutes until tester inserted in center comes out clean. Cool cupcakes in tins for 15 minutes. Cool completely before icing with Vanilla Buttercream.

VANILLA BUTTERCREAM:

Place butter in large bowl. Add 4 cups sugar and then the milk and vanilla. On medium speed of electric mixer beat until smooth and creamy about 3-5 minutes. Gradually add remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes) until icing is thick enough to be of good spreading consistency. You may not need to add all 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.

ROYAL ICING:

Combine ingredients and beat 4-5 minutes. Stir in optional flavorings and desired tints. Add 8 tablespoons of water if you want flor consistency. Makes 3 cups of base consistency icing.