Bridal Shower Bliss

For those who know me, you know I have a few food related weaknesses. Ok, actually a lot of weaknesses when it comes time to dessert. Aside from Rockaberry Apple Crumb pie (if you are in Montreal, you must got to Rockaberry's !), creme brulee, key lime pie and chocolate molten cakes, I also have a soft spot for Magnolia Bakery. This small bakery on the corner of West 12th and Bleecker in the West Village is a "must stop" if you're in NY. Magnolia has the best cupcakes, period. Their luscious icing melts in your mouth.....anyway, let's keep this clean. Knowing about this weakness, my sister, Cara, and my mother, Lisa, made a "create your own cupcake" station at my bridal shower last weekend. Lisa thought the 28 yr old ladies would be too mature for this...not so ! The ladies were behaving as though they were unleashed at a Barney's sale....So for all those Montreal ladies who just want a piece of the heaven that is Magnolia, here we go...

Magnolia Vanilla Cupcakes

Cupcakes

1 & ½ cups of self rising flour
1 & ¼ cups of all purpose flour
2 sticks (1 cup) unsalted butter softened
2 cups of sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing (recipe follows)

Preheat oven to 350 degrees
Line 2 twelve 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 1 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 ¾ 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
Ice with vanilla butter cream.

Makes about two dozen cupcakes

Note: If you’d like to make a layered cake instead of cupcakes, divide the batter between two nine inch round cake pans and bake the layers for 30-40 minutes.

Vanilla Butter Cream Icing

Ingredients
1 cup unsalted butter softened
6-8 cups of confectioners’ sugar
½ cup of milk
2 teaspoons of vanilla extract

Place the butter in a large mixing bowl
Add 4 cups of the sugar and then the milk and the vanilla
On the medium speed of an electric mixer, beat until smooth and creamy (about 3-5 minutes). Be sure to do it for this amount of time to achieve desired creamy texture.

Gradually add the remaining sugar, one cup at a time beating well after each addition (about two minutes) until the icing is thick enough to be of 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 a air tight container for up to 3 days. This makes enough for 1 two layer, nine inch cake or 2 dozen cupcakes.

Make sure to keep the icing at room temperature, do not put it in the fridge, as it will harden.

Enjoy !!! YUM.