I couldn’t resist, I just couldn’t…I’ve been in the mood to make some delicious Bakery-Style Cupcakes. Found this recipe online at Sweetapolita.com. I noticed I’ve been baking delicious recipes from her site and I’m going to keep them coming! Her blog is just irresistible! I’ve fallen in love with these cupcakes, there just so yummy and so cute cause there PINK! Well the frosting is, if I had it my way I would make the batter pink too!
This recipe is inspired by Magnolia Bakery cupcakes. I live in New York City so I’m familiar with this Bakery. Though I never had one before (I know, I know…) but I’ve always wanted to try one. So I opted for this recipe instead! I’m glad I did cause at least I get the sense of what I’m missing. Now that I’ve had a taste I really want to try out Magnolia’s cupcakes!
The batter itself is very moist and delicious, not overly sweet. Instead of whole milk I used coconut milk. It tasted really good. The reason I used coconut milk is because my boy friend is lactose intolerance and he seems to handle coconut milk well. The frosting is very sweet, I loved it and so did my family who had some. They especially loved the frosting. My brother and boy friend found it a be a little bit sweet but they still loved it non-the less. These cupcakes are finger licking good!
To achieve pink frosting I used Americolor in Electric Pink. I piped a generous amount of Vanilla Frosting with a Wilton #1A. To finish them off, I added a bunch of different types of sprinkles to the tops of these cupcakes. These cupcakes are super yummy and great for any occasion.
Yeild: 24 standard cupcakes
Source: Magnolia's Vanilla Cupcakes from Food Network
1 1/2 cups (190 grams/6.5 ounces) self-rising flour (made my own self-rising flour)
1 1/4 cups (160 grams/5.5 ounces) all-purpose flour
1 cup (2 sticks/227 grams/8 ounces) unsalted butter, softened
2 cups (400 grams/14 ounces) white sugar
4 large eggs, at room temperature
1 cup (250 mL) milk (used coconut milk)
1 teaspoon (5 mL) pure vanilla extract
Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
In a small bowl, combine the flours and 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, 1 at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the milk 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 and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Bakery-Style Vanilla Frosting
3 sticks (340 grams/12 ounces) unsalted butter, softened and cut into cubes
5 cups (625 grams/22 ounces) confectioners’ sugar (icing, powdered)
2 tablespoons (30 mL) milk (used coconut milk)
2 teaspoons (10 mL) pure vanilla extract
pinch of salt
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
Add touch of gel food color, if desired and mix until blended.
Best used right away.