MAGNOLIA BAKERY CUPCAKES AND FROSTING

MAGNOLIA BAKERY CUPCAKES AND FROSTING image

Yield 24 cupcakes

Number Of Ingredients 15

For the cupcakes:
1 c (2 sticks) unsalted butter, softened
extra for greasing pans if needed
1 1/4 c all purpose flour
extra for dusting pans if needed
1 1/2 c self-rising flour
1 c milk
1 t vanilla extract
2 c sugar
4 large eggs, at room temp
Buttercream Vanilla Icing
1 c unsalted butter, softened
8 c confectioner's sugar
1/2 c milk2 t vanilla extract
food coloring, optional

Steps:

For cupcakes: Preheat oven to 350. Prepare 2 12-cup muffin tins as desired. Mix flours together in a bowl. In a glass measure, mix the milk and the vanilla. In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 min). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk/vanilla, and beating well after each addition. Spoon the batter into muffin cups about 3/4 full. Bake until the tops of the cupcakes spring back when lightly touched, 20-22 minutes. Remove cupcakes from the pans and cool on a rack before icing. For Icing: Place the butter in a large mixing bowl. Add four cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Serve at room temp.