Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Ingredients:
- 1-1/2 cups self-rising flour
- 1-1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Vanilla Buttercream Icing:
- 1 cup (2 sticks) unsalted butter, softened
- 6-8 cups confectioners’ sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- Pink food coloring
- Sprinkles
Directions:
Step 1: Preheat the oven
Preheat the oven to 350°F. Line two 12-cup muffins tins with cupcake liners.
Step 2: Mix dry and wet ingredients
In a small bowl, combine the flours. Set aside.
In the large bowl of an electric mixer, cream the butter on medium speed 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 milk 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.
Step 3: Bake the cupcakes
Carefully spoon the batter into the cupcake liners, filling them three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center 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.
Step 4: Make the icing
To make the icing, place the butter in a large mixing bowl. Add 4 cups of the confectioners’ sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes). The icing should be thick enough to be of good spreading consistency. You may not need all of the sugar.
If desired, add a few drops of pink food coloring and mix thoroughly.
Step 5: Frost the cupcakes
Generously frost each cupcake, adding a final flourish with the knife at the end to create the signature swirl on Magnolia cupcakes. Top with sprinkles.
How to Frost Cupcakes Like Magnolia Bakery
The key to perfect Magnolia Bakery cupcakes is the frosting and the technique. The vanilla buttercream used at the bakery is not technically a buttercream, but an old-fashioned confectioners’ sugar and butter frosting. It is essential to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
There is a special technique to achieve the signature Magnolia Bakery swirl. Don’t worry if you find yourself on a learning curve there. Even those who work at the bakery say it takes 40 hours to perfect this technique!
Start with a generous amount of frosting on your spreader. There’s no need to be skimpy here. Pile it high on top of the center of the cupcake, and then gently press it out to the sides while turning the cupcake and finish with a swirl flourish in the center. If this is your first time trying this technique, there are video tutorials online to see exactly how it is done.
Once frosted, top each cupcake with a few sprinkles.
How Long Do Homemade Magnolia Cupcakes Last?
Magnolia cupcakes can be kept at room temperature for up to 3 days. While the cupcakes can be refrigerated to last longer, you should know that the icing will set if chilled.
If you love all that New York’s culinary scene has to offer, you have to try a New York cheesecake next.
No comments:
Post a Comment