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Cupcakes For Your Valentine… And a Recipe From One of the Most Famous Cupcake Bakeries in the World

February 9, 2011

Have you made your Valentine’s Day desserts yet? As part of my selection of Valentine’s Day treats, I always love to include a classic and simple moist yellow cupcake with a smooth and fluffy buttercream frosting. This famous recipe is fantastic and the fun part is the decorating. Color your frosting pink and top with glittering colored sugar. I put mine on a pedestal tied with a red ribbon because, hey, that’s what cupcakes deserve!

Try Magnolia Bakery’s famous recipe here:

Magnolia’s Vanilla Cupcake

Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen, Simon and Schuster, 2004

Ingredients

Cupcakes:

  • 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, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) 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, 1 at a time, beating well after each addition. 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. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

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

Yield: enough for 2 dozen cupcakes

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  • http://kopfhoerertest.bloglines.co.za/ Valentina

    Like the fresh design. I was pleased with this article. Credit for the helpful blog.

  • http://www.platedgoldroses.com/forever_roses.php Rose Forever

    I love how your cupcakes look. These are really gorgeous. I can sense that it really taste so good. I will surely make some of this for my family dinner date this valentines day.

  • http://www.toypianostore.com Melanie Schoenhut

    This is so yummy! The design of your cupcakes are so unique and so indulging too look. I can’t wait to try this for my valentines party with my friends.

  • Melissa

    I was curious how you came about making the swirl? Did you use a pastry bag and tip or a spatula? If it’s a secert technique I completely understand that as well. ^^

  • Emma Rhodes

    Trying this recipe now!!! So excited.

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