Aren't we all looking for that cupcake recipe that is "The One"? I tried this recipe today from Magnolia Bakery in New York, and I have to say it's pretty darn close to perfect. The cake itself is the best I've ever had...almost like an angel food cake it's so fluffy. Just a heads up: These suckers burn, baby, burn if you don't watch them closely...so, as you can probably guess, this picture is not from my first batch (sizzle....)
Magnolia Bakery Cupcakes:
For the cupcakes:
Yield: 24 standard cupcakes
Ingredients
1 1/2 cups (190 grams/6.5 ounces) self-rising flour
1 1/4 cups (160 grams/5.5 ounces) all-purpose flour
1 cup (2 sticks/227 grams/8 ounces) unsalted butter, softened
2 cups (400 grams/14 ounces) white sugar
4 large eggs, at room temperature
1 cup (250 mL) milk
1 teaspoon (5 mL) pure vanilla extract
Method
1. Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
2. In a small bowl, combine the flours and set aside.
3. 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, 1 at a time, beating well after each addition.
4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5. Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.
6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
For the frosting:
Ingredients
3 sticks (340 grams/12 ounces) unsalted butter, softened and cut into cubes
5 cups (625 grams/22 ounces) confectioners’ sugar (icing, powdered)
2 tablespoons (30 mL) milk
2 teaspoons (10 mL) pure vanilla extract
pinch of salt
Method
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed. Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
3. Add touch of gel food colour, if desired and mix until blended.
4. Best used right away.
