Friday, 23 May 2008

Magnolia's Vanilla Cupcakes

Elsa had been part of the Girl Scouts Movement ever since we first moved to Holland, nearly three years ago. As a girl scout mom, I found myself reluctantly roped into doing things like selling cookies, ferrying screaming girls to various outings, etc....

As the year comes to a close, the Girls Scout, as a tradition, will celebrate and acknowledge the various people who had throughout the year volunteered their time and sanity. And it is also the occasions where the girls will receives their badges for work done through the year.

For the after-the-ceremony snack, I decided to give those kids a sugar boost -- cuppies topped with sugar-encrusted buttercream.... I wonder what mischiefs I've created, giving those kids such high-octane dessert just before bedtime.........

Magnolia's Vanilla Cupcakes
Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen

1 1/2 cups self-rising flour
1 1/4 cups flour
8 oz butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 180 C.

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, 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, filling them about 3/4 full. Bake for 20 to 25 minutes.

Vanilla Buttercream

8 oz butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

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 to 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. 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.

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