Saturday, 8 December 2012

Magnolia Bakery cupcakes

These cupcakes are sooo yummy that we had to research on the recipe. This may not be 100% like the ons you can get in the bakery (yum!) but it is delicious!
Our friend Yumei from Mum n Babies made them and was kind enough to send us pictures :) Thank you!


1 1/2 cups of self-raising flour
1 1/4 cups flour
227 grams of unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
1 cup milk
1 tsp vanilla extract

1. Preheat oven at 180ÂșC

2. Line cupcake baking trays with liners
3. In a bowl, combine the flours and set aside
4. On another bowl cream the butter on an electric mixer on medium speed until smooth. 
5. Add the sugar gradually and beat until fluffy (about 3 minutes)
6. Add the eggs one at a time, mixing well after each addition.  Add the dry ingredients in three parts while alternating with the milk and vanilla.
7. After each addition beat until ingredients are well combined but do not over beat.
8. Spoon the mixture in the lined baking trays up to 3/4 full.
9. Bake for 20-25 minutes or until a tester inserted in the middle comes out clean.

Cool the cupcakes on the tins for 15 minutes and then remove and cool completely before icing.



227 grams of unsalted butter, softened
6 to 8 cups of soft icing sugar
1.2 cup of milk
1 tsp of vanilla extract

1. Put the butter and 4 cups of the sugar, the milk and vanilla in a mixing bowl and beat until smooth and creamy (3-5 minutes).

2. Gradually add the remaining sugar 1 cup at a time beating well after each addition until the icing has a good think spreading consistency.

NOTE: You may not need to add all of the sugar. You can also add a few drops of food colouring. You can store at room temperature for about 3 days but do not put in the fridge since this will harden the icing). You will most definitely have left over icing - this recipe can also be used to ice a 9 inch cake. This pic shows cupcakes with a little icing but we usually cover the whole top with it :)

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