Magnolia Bakery Vanilla Cupcakes

A few of people has been raving about this recipe, so finally I decided to try. =) According to my hubby, he like this compared to the vanilla vanilla cupcakes. He commented that this is more balance in terms of taste, eh I'm not too sure. And I finally did it with frosting this time. I'm too lazy u sually to make frosting to go along. A another pretty cupcake.. hehe.



For cupcakes:

1 cup unsalted butter, softened
300g granulated sugar (reduced from original)
4 eggs, at room temperature
1 and 1/2 cup self rising flour
1 and 1/4 cup all-purpose flour
1 cup milk
1 tsp vanilla extract

To make cupcakes:
Preheat oven to 175 C.

Line two 12-cup 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, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. 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 three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

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

For icing:
55g unsalted butter, very soft
2 cups powdered sugar
1/8 cup milk
1/2 tsp vanilla extract

To make icing:
Place the butter in a large mixing bowl. Add half of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.