"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Sunday, November 2, 2008

vanilla cupcakes with buttercream frosting

Magnolia Bakery Vanilla Cupcakes:
1 1/2 c. self-rising flour
1 1/4 c. all-purpose flour
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temperature
1 c. yogurt or sour cream
2 tsp. vanilla extract

Preheat oven to 350° Line two 12-cup muffin tins with muffin cups. 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 sour cream/yogurt 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.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Wilton's Buttercream Frosting:
1/2 cup Crisco
1/2 cup butter- softened
1 tsp clear vanilla (regular is fine as well)
4 cups sifted powdered sugar
2 tblsp milk or cream

In large bowl, cream shortening and butter with electric mixer.
Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.

p.s. i usually only use Crisco in my frosting recipe because i like it much stiffer for decorating purposes- but i tried this recipe & it worked for a softer frosting. i think my Crisco was old, though, because i could totally taste it (gross)- so i threw in about a tsp of Mint Extract to cover it up- then i colored it (orange) using drop food coloring. i piped it onto the cupcakes using a star tip & then i cut up 2 Mint 3 Musketeer bars & placed a piece on top of each cupcake.

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