A few months ago I was introduced to the Magnolia cupcake, since that day I haven't looked back, sorry my Women's Weekly vanilla cupcake recipe you have been replaced.
With two cups of sugar and two sticks of butter the Magnolia cupcake may not be friendly to the waist, thighs and hips but it's beautiful sweet, creamy taste and fluffy texture is well worth it!
The recipe can be easily found on the internet, but for those who don't have the time to search below is the recipe from the Food Network which I have adapted:
- 1 1/2 cups self-rising flour
- 1 1/4 cups plain flour
- 2 sticks (230 g) unsalted butter, softened
- 2 cups sugar
- 4 large eggs (room temperature)
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 2 sticks (230g) unsalted butter, softened
- 6-8 cups icing sugar
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
1. Pre heat oven to 180 degrees celsius. Line two 12 cup muffin trays with cupcake patty holders.
2. Combine flours in a bowl and set aside.
3. In an electric mixer bowl add the butter and mix until creamy, add the sugar and beat for 3 minutes.
4. Add the eggs one at a time.
5. Add 1/3 of the flour mixture alternating with 1/3 of the milk and vanilla till all used. Beat until all ingredients have formed a batter. You may need to occasionally scrape the side of the bowl to ensure all ingredients have been incorporated.
6. Spoon the batter into the cupcake patty holders. They will rise so fill approximately 3/4 of the patty holder.
7. Place in the oven for 20-25 minutes.
8. Whilst in the oven you may want to make the icing. Place butter, 4 cups of icing sugar, milk and vanilla in an electric mixer bowl. Beat until smooth and creamy. Add additional icing sugar till mixture is thick enough to spread. If you want to colour your icing add a few drops of food colouring.
9. Remove trays from oven and cool for 15 minutes.
10. Remove cupcakes from trays and cool on a rack.
11. Ice and decorate your cupcakes.
Makes 24 cupcakes.