Magnolia Bakery Cupcakes

At the last supper club we had I decided to try making the famous Magnolia Bakery cupcakes... any Sex and the City addict may remember them mentioned in a few episodes. I was also lucky enough to find pink and brown sprinkles at Homegoods which made me very happy! In fact the sprinkles inspired me to do the cupcakes. Although the cupcake part was good... the icing was very soupy and I couldn't thicken it for the life of me. Two batches later it wasn't much better.. the icing was sweet to say the least. Below is the recipe for the Magnolia Bakery cupcakes... if anyone has good luck with the icing please pass along the advice:)

Makes 2 dozen 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 temperature• 1 cup milk• 1 teaspoon vanilla extract

DIRECTIONSPreheat oven to 350 degrees.Line two 12-cup muffin tins with cupcake papers.In a small bowl, combine the flours. Set aside.In a large bowl, on the medium speed of an electric mixer, cream the 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 the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Icing

Magnolia Bakery

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, softened• 6-8 cups confectioners’ sugar• 1/2 cup milk• 2 teaspoons vanilla extract

DIRECTIONSPlace the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. You may not need to add all of the sugar.If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.