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Magnolia's Vanilla cupcakes

FancyLayne23
By: FancyLayne23
Posted 8/30/09 • Last updated 3/6/06 • 188 views • 4 comments

Posted by FancyLayne23

This is from More from Magnolia bakery cookbook. It is a bakery in New York City that is famous for their vanilla cupcakes and banana pudding. I have both their cookbooks and all the recipes are awesome. My family goes crazy over this vanilla cake.

Magnolia's Vanilla cupcakes

Ingredients

  • 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 4 large eggs, at room temperture 1 cup milk 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease, flour, and line pans as normal, set aside.
  3. In a small bowl, combine flours. Set aside.
  4. In a large bowl, on medium speed of a electric mixer, cream in butter 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 milk and vanilla. With each addition, beat until ingredients are incorporated but do not overbeat. Using a rubber spatula, scape down batter in bowl to make sure the ingerdients are well blended. Fill cake pans as normal. Makes 2 dozen cupcakes bake for 20-25 minutes or 2 9 in layer cakes bake for 30-40 minutes. I'm not sure. But is cake so I knwo their is alot of calories.

Comments (4)

onemissa 6/2/10 at 12:10pm
This recipe is disgusting. Taste more like cornbread than cake. I wonder how they make any money. Sorry, no offense to anyone that actually likes it.
Carlachef 8/8/10 at 8:19pm
I'm ready to try this recipe. We tried the cupcakes recently at the L.A. store and they were really really great.
SweetcakesCT 3/16/11 at 7:39pm
I tried a half recipe today and thought it was delicious. It's a keeper to me.
cricket0616 5/25/11 at 9:03am
After hearing so much about these cupcakes I had to try them last night and lets say this will be my only time making them. First off you can fill the liners as normal (which to me is about 2/3 the way full.) They rise so much that it overflows onto the pan. Second, the flavor was okay. Nothing all that special. I have two boys and they tried them and the response is that they like another recipe I use better. My last thought is that they were light and fluffy initally, but this morning I have found them somewhat "day old". I made this last night at 9pm and tried them this morning at 10am.
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