It’s buttercream week in Boston!

This week I used one of my all-time favorite vanilla cupcake recipes from Magnolia Bakery in New York. This cake is fluffy and not too buttery. Perfect. Below you’ll find the recipe cut in half and made without self-rising flour.

I then tried out two different kinds of buttercream frosting on these delicious cakes. The first was Magnolia’s buttercream frosting recipe with one egg white added for stiffness. I found the result a little sweet for my taste. In light of this info I moved onto a French buttercream frosting which is great for decorating, not too sweet and a great compliment to the cake. Enjoy!

Also…stay tuned for a review of one of Boston’s legendary cupcake joints..Lulus!

Xo,

K

Magnolia Bakery’s Vanilla Cupcakes

From http://www.recipezaar.com/Magnolia-Bakery-Vanilla-Cupcakes-133767

Ingredients:

1 1/3 cup flour

1/8 tsp. baking powder

¼ tsp salt

½ cup butter

1 cup sugar

2 large eggs

½ cup milk

½ tsp. vanilla

Directions:

1. Line 12 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.

Makes about 12 cupcakes.

French Buttercream Frosting

From http://www.wilton.com/recipe/French-Buttercream-Icing-1

Ingredients:

2/3 cup sugar

1/4 cup flour

1/4 teaspoon salt

3/4 cup milk

1 cup cold butter

1 teaspoon clear vanilla extract

Makes: 2 cups.

Directions:

Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well. Chill icing for a few minutes before decorating. Iced cupcakes must be refrigerated until serving time.

Note:

To make colored frosting add one dash of food color to about 4 tablespoons of frosting. If you want to make dots on your cupcakes like the ones in the picture simply put colored frosting into a sandwich bag and snip off the very tip of the bag. Use the plastic bag like a pastry bag and squeeze out the frosting.