Magnolia Cupcakes

For the fifth day in a row the weather here has been awful-rain, thunder and lightening. I live in Florida....where is the sun? Well on the bright side, I decided to cheer myself up and bake some cupcakes. I've been wanting to make the Magnolia Bakery Cupcakes forever. I decided today is as good day as any, especially since I will not be leaving the house.

I have to say this is the first time I've made this particular recipe. I think they're good but the icing is very very very sweet-so be warned. Based on some reviews I read, I substituted half the milk for heavy cream in the actual cupcakes. All in All, it was a really easy and fast recipe. I've never been to Magnolia Bakery but the next time I'm in NYC, I will definitely stop by and try their cupcakes to compare. I'm curious if this is actually similar the recipe they use.

Magnolia Vanilla Cupcakes
Adapted from Magnolia Bakery Cookbook: old-Fashioned Recipes From New York's Sweetest Bakery by Jennifer Appel and Allysa Torey

Ingredients
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows


Directions

1.Preheat oven to 350 degrees F. Line tins with cupcake holders.
2. Combine the flours and set aside.
3. In your electric mixer bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs, 1 at a time.
4. Add the dry ingredients in 3 parts, alternating with the milk and flours. Add the vanilla extract. With each addition, beat until the ingredients are incorporated but do not over beat.
5. Spoon the batter into the cupcake liners, filling them about 3/4 full.
6. Bake for 20 to 25 minutes or until center is not soft anymore.

Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened
6 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

1.Place the butter in a large mixing bowl.
2. Add half of the sugar along with the milk and vanilla.
3, On the medium speed, whisk until smooth and creamy, about 3 to 5 minutes.
4. Gradually add the remaining sugar- beat for another 2 minutes or so.
5. Make sure the cupcakes are completely, 100 percent cool before icing them or you will create a mess.

*you may want to taste it at this point and add more sugar if you like...the recipe calls for 6-8 cups of sugar but I think 6 cups is plenty
**at this point you may also add food coloring.

This will make 2 dozen cupcakes.