First of all, I love the Magnolia Bakery in NYC. It's a short walk from the Metropolitian Opera. Fabulous singing and sugar, two of my favorite things! However, I have a hard time paying $3 for a cupcake when I have the recipe. Here it is for you to enjoy, too!!
This is my favorite basic cupcake recipe, I made these little cuties yesterday for a girlfriend's baby shower..."Frogs, Snails, & Puppy Dog tails...that's what little boys are made of!"
Magnolia Bakery Cupcake Recipe
1 c. (2 sticks) unsalted butter, softened.
1½ c. all-purpose flour
2 c. sugar
1 c. whole milk
4 large eggs, at room temperature
1 tsp. vanilla extract
1½ c. self-rising flour
Preheat oven to 350 degrees F. Whip butter until very smooth. Add sugar 1 cup at a time, beating until smooth. Add eggs, one at a time, beating very well between each one. In separate bowl, mix the 2 flours together. In separate bowl, mix milk and vanilla. Add flour mixture and milk mixture 1 cup at a time to butter mixture. Beating very well between each addition. Spoon into lined cupcake pan (approx. ¼ c batter per cupcake). 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.
1 c. (2 sticks) unsalted butter, softened
½ c. whole milk
8 c. confectionary sugar (powdered sugar)
2 tsp. vanilla extract
Whip butter until smooth. Add ½ of sugar (4 cups), 1 cup at a time. Beating well between each addition. Add milk and vanilla . Add remaining sugar,1 cup at a time. Beating well between each addition. Add a few drops of food coloring to icing. Beat icing well, until good spreading consistency. Over-beating is hard to do with this icing. Frost the cupcakes and then sprinkle them with sprinkles.
TIPS: 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.