Posted on by vanessa joie

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Happy St. Patrick’s Day

I made cupcakes and they were so good! But I was the only one who wore green today. I obviously work with a bunch of party poopers.

The recipe is from the Magnolia Bakery

Here’s the recipe:

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

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

Preheat oven to 350 degrees.

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.

ICING:

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup 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 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.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

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(this aren’t my actual cupcakes but they were were darn close! Martha Stewart kicks some major cupcake butt!

15 thoughts on “”

  5. Thanks for the recipe I will make them sometime maybe with easter eggs on top instead. cute blog sounds like you are having so much fun. Larissa

    Reply

  6. Thanks for the recipe I will make them sometime maybe with easter eggs on top instead. cute blog sounds like you are having so much fun. Larissa

    Reply

  9. Oh man! I am craving those soooo bad right now. You know, I wouldn’t be mad if you hopped on a plane today and showed up at my house to make me one of your world famous tuna sandwiches and these cupcakes… just a little hint! :)

    Reply

  10. Oh man! I am craving those soooo bad right now. You know, I wouldn’t be mad if you hopped on a plane today and showed up at my house to make me one of your world famous tuna sandwiches and these cupcakes… just a little hint! :)

    Reply

  11. Oh man! I am craving those soooo bad right now. You know, I wouldn’t be mad if you hopped on a plane today and showed up at my house to make me one of your world famous tuna sandwiches and these cupcakes… just a little hint! :)

    Reply

  12. I love cupcakes. I am making some for Easter and I got the prettiest sugar crystal sprinkles. I will be thinking of you when I make them. Love ya V-Dawg!

    Reply

  13. I love cupcakes. I am making some for Easter and I got the prettiest sugar crystal sprinkles. I will be thinking of you when I make them. Love ya V-Dawg!

    Reply

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