Early Winter Cupcakes!

Magnolia Cupcakes!

It's a very splendid Sunday indeed here in Philadelphia as the temperature is nearing 65 degrees! It sure doesn't feel like we're heading into the winter season, but there's that irreplaceable feeling of the holidays approaching. The sun, bright and warm, lighting up the kitchen counter, is helping with our new adventure: Magnolia's Vanilla Cupcake recipe! Sure, New York City is just two hours away but it's exciting to take on a challenge and try to replicate something as tasty as this legendary treat.

As we start, we're surprised to find the simplicity of all the steps along with the basic ingredients needed for the entire process (look below). Using www.foodnetwork.com as our guide, we bake up a storm within an hour. Waiting for the cakes to cool, we are tempted to indulge on our work but decide that there's nothing sweeter than icing on the cake. In the end, we have to say, these might be just as tasty as the ones from Magnolia Bakery! Though we might be a bit biased, we have to admit these are great for a splendid Sunday and to share with friends. What a piece of cake!

{{Ingredients}}

{1 1/2 cups self-rising flour}

{1 1/4 cups all-purpose flour}

{1 cup unsalted butter, softened}

{2 cups sugar}

{4 large eggs, room temperature}

{1 cup milk}

{1 teaspoon vanilla extract}

{{Directions}}

{Preheat oven to 350 degrees F.}

{Line 2 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 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.}

{{Use Buttercream Frosting}}