Best Magnolia Bakery Vanilla Vanilla Cupcakes Uk Measurements Recipes

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MAGNOLIA BAKERY VANILLA VANILLA CUPCAKES UK MEASUREMENTS



Magnolia Bakery Vanilla Vanilla Cupcakes Uk Measurements image

The exact recipe to make the famous Magnolia's Bakery, New York, "Vanilla Vanilla Cupcake" including the frosting. Mant measurement online are american measurements, here they are converted to UK metric measurements. All I can say now is ENJOY!

Provided by I love cake cake ca

Categories     Dessert

Time 1h5m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 7

168 g self-rising flour
140 g all-purpose flour
112 g unsalted butter, softened
224 g sugar
2 large eggs, at room temperature
125 ml milk
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 180 degrees celsius.
  • Line one 12-cup muffin tin 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 in 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. Ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
  • NOTE: Take your time to make your cupcakes rather than rushing them and you will have the perfect cupcake. After 15 minutes, if your oven cooks slightly unevenly, rotate the muffin tin to ensure one lot aren't burnt and the others aren't undercooked.

Nutrition Facts : Calories 250.4, Fat 9, SaturatedFat 5.3, Cholesterol 56.7, Sodium 195.7, Carbohydrate 38.5, Fiber 0.7, Sugar 18.8, Protein 4

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

Make and share this Magnolia Bakery Vanilla Cupcakes recipe from Food.com.

Provided by lriopelle

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter
2 cups sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter
6 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Steps:

  • CUPCAKES:.
  • Preheat 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 in 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.
  • ICING:.
  • Place 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 good spreading consistency.

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

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 pure vanilla extract
Magnolia Bakery Vanilla Buttercream

Steps:

  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
  • Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Recipe #133675.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 7

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

Steps:

  • Line 24 muffin tins with cupcake papers.
  • In a small bowl, add the flours; stir to combine; set aside.
  • In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  • Add the sugar gradually and beat for 3 minutes or until fluffy.
  • 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 overmix.
  • Spoon the batter into the cupcake liners, filling about 3/4 full.
  • Bake in a 350° oven for 20-25 minutes.
  • Cool the cupcakes in the tin for 15 minutes.
  • Remove cakes from the tins and cool on a wire rack before icing.
  • Ice with tinted Vanilla Buttercream.

MAGNOLIA BAKERY ORANGE VANILLA CUPCAKES



Magnolia Bakery Orange Vanilla Cupcakes image

This recipe yields approximately 24 cupcakes depending on the size of your cupcake tins and paper liners.

Provided by Shannon Cooks

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 14

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
1 tablespoon freshly grated orange zest
4 large eggs, at room temperature
1 cup orange juice (use a variety without pulp)
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup whole milk
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
unsweetened dried shredded coconut, for garnish (optional)

Steps:

  • FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with 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 and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. 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 to 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.
  • TO MAKE THE FROSTING: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes.
  • Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
  • In a large bowl, on the medium-high speed of an electric mixer, beat the butter for three minutes, until smooth and creamy.
  • Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well.
  • Add the cooled milk mixture and beat for five minutes, until very smooth and noticeably whiter in color. Add a few drops of red food coloring to give a pink tint to the frosting, if desired. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!).
  • Use immediately to frost the cupcakes. If you like, garnish with coconut (or other candies of your choice!).

Nutrition Facts : Calories 311.4, Fat 16.7, SaturatedFat 10.2, Cholesterol 76.9, Sodium 117.3, Carbohydrate 38.2, Fiber 0.5, Sugar 26.5, Protein 3.1

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