Magnolia Bakery Vanilla Cupcakes
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Recipe
- 1 line 24 muffin tins with cupcake papers.
- 2 in a small bowl, add the flours; stir to combine; set aside.
- 3 in a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
- 4 add the sugar gradually and beat for 3 minutes or until fluffy.
- 5 add the eggs, one at a time, beating well after each addition.
- 6 add the dry ingredients in three parts, alternating with the milk and vanilla.
- 7 with each addition, beat until the ingredients are incorporated but do not overmix.
- 8 spoon the batter into the cupcake liners, filling about 3/4 full.
- 9 bake in a 350° oven for 20-25 minutes.
- 10 cool the cupcakes in the tin for 15 minutes.
- 11 remove cakes from the tins and cool on a wire rack before icing.
- 12 ice with tinted vanilla buttercream.
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