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
If you are ever in the big apple, you can find them via their website:
Music written, recorded, and produced by Aaron Prim
Recipe from Food Network: http://bit.ly/CKEkk
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
American Buttercream (see my video here):
Italian Buttercream (see my video here):
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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