For as long as I can remember, I have been making Magnolia Bakery’s vanilla cupcakes. For as long as I can remember, I wanted to be a pastry chef! I even almost went to the French Culinary Institute after high school! To say that I regret going would be against my motto in life (everything happens for a reason) and what I have found in my life is that when I have something I love to do, when it becomes work, I no longer love to do it! So I will keep making cupcakes on the weekends so I can remain joyful about them! Below is the recipe.
One thing to note, you cannot overbeat these babies before the flour and milk step. My suggestion is to set a timer and really stick to the times listed below. These will make the cupcakes extra fluffy for those who don’t like a dense, more cake-like cupcake. Enjoy!
INGREDIENTS
1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
1 ¼ cups all-purpose flour, plus extra for dusting pans
1 ½ cups self-rising flour
1 cup milk
1 teaspoon vanilla extract
2 cups sugar
4 large eggs, at room temperature
PREPARATION
- Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and 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 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, 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 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.
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