Posts tagged ‘magnolia bakery’

April 20, 2012

Plain Vanilla Cupcakes

Cupcakes. Plain vanilla cupcakes.

Sounds boring you say?

These little cupcakes taste wonderful even on it’s own! The husband finished a dozen at one go with his cappuccino and could not stop. i have long heard of these Magnolia Bakery cupcakes; never tried them from the store but never expected the recipe to be so simple. This will be my favorite cupcake recipe for vanilla ones from now on!

I saw the recipe from The Little Teo Chew’s blog; I think this is my 5th try at her different recipes and many more bookmarked! I might be like Julie who learns from Julia Child’s recipes; that Jewel will learn from the Little Teo Chew.

Only problem i had was that the cupcakes seem to not be able to rise above the liner. Thus creating a flat surface cupcake. Will try it again with a second batch to see what the issue is.

Recipe from The Little Teo Chew
Adapted from Food Network

Yields 12 cupcakes


85g self-raising flour*
* I did not have any, so I made my own using these estimates: 85g plain flour + 1 1/4tsp baking powder + 1/8 tsp salt
70g all-purpose plain flour
113g unsalted butter, softened
170g caster sugar
2 large eggs, at room temperature
1/2 cup milk
1/2 tsp pure vanilla extract (or vanilla bean for even more intensity)


Preheat oven to 170°C (350°F). Line 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 2/3 full.

Bake for 20 to 25* minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
* At the 20-minute mark, reduce heat to 160°C (325°F). The tops of the cupcakes should be lightly golden.

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