Vanilla Cupcake Recipe (Magnolia Bakery) – HoneysuckleCatering

Hello and Farewell New York!!! Join Honeysuckle Catering for this last stop at Magnolia Bakery on Bleeker Street for their famous Vanilla Cupcake Recipe!
American Buttercream Recipe: http://youtu.be/QCDpgCf4nwg
Italian Buttercream Recipe: http://youtu.be/IzGpd-mXmNQ
SUBSCRIBE: http://goo.gl/iA05G
FACEBOOK: http://www.facebook.com/myhoneysucklecatering

If you are ever in the big apple, you can find them via their website:
http://www.magnoliabakery.com/home.php

Music written, recorded, and produced by Aaron Prim
Recipe from Food Network: http://bit.ly/CKEkk

Ingredients:

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 vanilla extract

Icing:
American Buttercream (see my video here):

or
Italian Buttercream (see my video here):

Directions:

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) 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, 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, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

*Makes 2 dozen cupcakes

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