The Magnolia Bakery Cupcake Recipe Preheat Oven: 350 degrees 180 C
F Cupcake Ingredients 8oz 225g unsalted butter, softened.
8oz 225g sugar
4 large eggs, at room temperature
6oz 180g self-rising flour
6oz 180g all-purpose flour
8fl oz 250ml Whole Milk 1 teaspoon vanilla extract
Icing Ingredients 8oz 225g unsalted butter, softened
800g confectionary sugar (powdered sugar)
4floz 125mlWhole milk
2 teaspoons vanilla extract
TIPS: If you have a stand mixer (like a Bosch, or Kitchen Aid) this recipe is much quicker to make. Using whole milk makes the taste of the cupcakes and icing much smoother. I tried using Skim milk and whipping cream just to test it out and whole milk makes a much better flavor. Cupcake Directions 1. Whip butter until very smooth in texture 2. Add sugar 1 cup at a time, beating until smooth in texture 3. Add eggs, 1 at a time, beating very well between each addition 4. In separate bowl, mix the 2 flours together 5. In separate bowl, mix Milk and Vanilla 6. Add flour mixture and milk mixture 1 cup at a time to Butter mixture. Beating very well between each addition. 7. Spoon into lined cupcake pan (approx. ¼ c batter per cupcake) 8. Bake for 20-22 minutes in pre heated over (350 degrees F) Cool cupcakes before frosting (or else the frosting will fall off) You can also make 3 – 9” rounds with cupcake batter. Just make sure you grease and flour each pan. Icing Directions 1. Whip butter until smooth 2. Add ½ of sugar (4 cups), 1 cup at a time. Beating well between each addition. 3. Add Milk, and Vanilla 4. Add remaining sugar, 1 cup at a time. Beating well between each addition. 5. Add a few drops of food coloring to icing 6. Beat icing well, until good spreading consistency. 7. Over-beating is hard to do with this icing. Frost the cupcakes and then sprinkle them with sprinkles.
I'd just like to add to the post below that these were worth the extra faff from the usual fairy cake recipe, and that half the icing amount stated is ample!