It's a simple recipe and the result is divine. The cupcakes are substantial and satisfying and certainly fit the indulgence bill. I'm not recommending them for their nutritional value, I'm recommending them for their goodness.
I don't think any sort of cake can surpass that of the homemade Magnolia cupcake, except obviously, Shaw's white on white. If you're not from New England, Shaw's is a supermarket chain with the best vanilla cake in the whole wide world (Katie and Nini, back me up on this). Maybe it's the ratio of butter to crisco or sugar to sugar, whatever it is, their white on white is unbeatable. So, for the purpose of rationality, let's say that homemade Magnolia cupcakes get as close to perfection as humanly possible. I'm just being honest.
I follow the recipe to a T, but sometimes I make a little extra frosting. I like my cupcakes top-heavy, what can I say? And last time I made them I added shredded coconut to the frosting which makes for a fantastic variety.
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| Homemade |
Ingredients:
Cupcakes:
1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 tsp vanilla extract
Frosting:
1 cup butter, softened
6-8 cups confectioner’s sugar
¼ cup milk
2 tsp vanilla extract
2 ½ cups unsweetened coconut flakes (optional)
Directions:
Cupcakes:
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with
cupcake papers.
Combine the flours, set aside.
Using electric mixer, cream butter.
Add sugar gradually and beat until
fluffy, about 3 min.
Add the eggs, one at a time, beating
after each addition.
Add dry ingredients in three parts,
alternating with the milk and vanilla.
Fill cupcake liners about ¾ full.
Bake for 20-25 minutes.
Frosting:
Mix softened butter, 4 cups of the
sugar, milk and vanilla.
Gradually add the remaining sugar.
Add coconut last, if desired.
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| Magnolia's |
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| Shaw's take the cake. What I wouldn't give for a corner with a rose... |
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| And then there's Zealand, who prefers healthier options |
