I've not been to any Magnolia Bakeries, have not tasted any of their famous cupcakes but i see a lot of these magnolia cupcakes recipes in the internet. Are they the real recipe of their famous cupcakes, i wonder? These vanilla cupcakes are soft and moist , comes with a nice light vanilla flavour and they are not sticky as they will stick to your teeth when you take a bite. There's nothing really spectacular about these cupcakes after all it's just a simple plain vanilla cupcakes but it's a good recipe. But i do hope that i would be able to taste the real Magnolia cupcakes together with their buttercream one day.
|just out from the oven..it did not reach to the brim of the liners. If you look carefully at the rest of the photos, it even shrunk a little more after completely cooled down, more batter next time or undermixing?|
If it's not for the cupcakes aspiring bakers event, i don't think i will make good use of my piping tools. I hardly use them, this is my 3rd time this month using these piping tips to decorate the cupcakes. My previous ones were the Carrot Cupcakes and the recent Key Lime Cupcakes. Not that easy for me to pipe designs..with rare practise and also here with buttercream, it's quite a messy thing for me besides washing up. Even though it only takes around 8 cupcakes to complete the frosting, i had to move the buttercream in and out of the fridge 2 or 3 times. Blame it on my slow piping, my not so perfect buttercream consistency, my warm kitchen and also maybe the plastic piping bags. As much as i wanted to pipe something that looks like flowers, some of them turned out really funny, i was piping and piping and the more i piped, the more funnier it looks. The ones that you're looking at the photos here are the better looking ones.
Recipe ( from the internet, made 1/3 of the recipe, makes around 8 cupcakes )
62gm self raising flour
52gm cake flour
1 large egg
1/2 tsp vanilla ( i used wilton vanilla extract and poured in one whole capful from the bottle)
Method for cupcakes
1.Preheat oven to 350F/177C. Line your muffin pan with cupcake liners.
2.In a small bowl, combine the flours. Set aside.
3.In another larger bowl, cream the butter until smooth at medium speed. Add the sugar gradually and beat until fluffy. Add the egg and beat well.
4.Add the dry ingredients in 2 parts, alternating with milk and vanilla. With each addition, beat until all ingredients are well incorporated but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl
to make sure they are all well blended.
Buttercream icing ( or any of your preferable frosting)
113gm unsalted butter
250gm icing sugar, sifted
Beat them till smooth and creamy to the right consistency.
Submitting this to the Aspiring Bakers Event #13- Enjoy Cupcakes ( Nov 2011 ) hosted by Min
** updates** at 9.36pm on Nov30, 2011- some of you asked abt the 2 tone colour on the flowers. I divide the buttercream icinginto 2 parts, one with plain white and the other tinted with colour. Then scoop the white buttercream into one corner of the piping bag and the coloured buttercream on another corner of the bag. Squeeze out the icing till you get the 2 colours out from the tip and you can start piping. I'm using a Petal Tip which is very similar to the wilton tip 125.