May 27, 2010

In the mood for baking cupcakes?

Ever dreamed of baking cupcakes as scrumptious as the ones from the Magnolia bakery?
Well guess what? Here is the recipe and some incredibly cute baking-accessories ;)

Magnolia Bakery Cupcakes Recipe (2 dozen cupcakes)
• 1 1/2 cups of self-rising flour
• 1 1/4 cups of all-purpose flour
• 1 cup of unsalted butter, softened
• 2 cups of sugar
• 4 large eggs (room temperature)
• 1 cup of milk
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees (pre-heat the oven properly to ensure the right temperature).

Line two 12-cup muffin tins with cupcake papers.
Combine the flours in a small bowl. 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 into 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.

Vanilla Buttercream Icing (also from Magnolia)
• 1 cup of unsalted butter, softened
• 6-8 cups of confectioners’ sugar
• 1/2 cup of milk
• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups 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, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of a good spreading consistency. 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.


Links to the baking accessories:

Linda - Lost in Switzerland, dreaming about cupcakes .......mmmm.....


  1. Wow! I had no idea that recipe was available! Thank you so much for sharing this =p
    Do you know if that website ( ships outside Sweden? I really want to buy those purple bowls and they have a lot of other nice things too!

  2. Hello Lydia!
    Nice to see you here again =))
    First of all, I was also blissfully happy when I found that recipe and I'm more than happy to share! More cupcakes to the world ;) ships outside of Sweden - but I have no idea about shipping costs as the only time I really ordered since moving here, I shipped to my mom's address in Sweden as I was anyway going there for holiday.
    I'm also aiming to buy the purple bowls!! =p
    Take care!


I read and treasure all your comments..... Thank you for taking the time! x