The last time that I made vanilla cupcakes, I used the Amy Sedaris recipe. While the flavor was good, I wanted a cupcake that was a little less dense, so I decided to try the Magnolia recipe. I got some help from the cupcake blog (www.cupcakeblog.com), where a scaled down version of the Magnolia recipe was posted.
Magnolia's Vanilla Cupcakes
(12 cupcakes)
1/2 cup butter
1 cup sugar
2 eggs
1 tsp pure vanilla extract
1 1/3 cup flour
1/2 cup milk
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
Preheat the oven to 350 degrees.
Cream together the butter and sugar until light and fluffy. Add the eggs and vanilla extract and mix well.
Sift together the flour, milk, baking powder, baking soda, and salt. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour.
Mix until just combined.
Scoop the batter into a muffin tin lined with paper liners. Bake for about 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Chocolate Buttercream Frosting
1/2 cup unsalted butter, softened
1/2 tsp pure vanilla extract
1/4 cup cocoa powder
~3 cups sifted confectioners sugar
Beat the butter, vanilla, and cocoa powder until smooth. Add the confectioners sugar, 1 cup at a time, to the butter mixture and beat until smooth.
*note about buttercream frostings
One of the reasons why I love to use a buttercream frosting is that you don't have to be exact when it comes to the measurements. While I do use a cup measure to add sugar to the butter, I also "taste test" the frosting to see if the taste is right. It's easy to adjust the sugar or other flavoring to create a frosting that is delicious.
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