, , , , , , , , , , , ,

Happy Monday everybody! What better way to start a new work week than with cupcakes? Today I’m testing out recipe 1 of the recipes that I’ll be testing in order to crown one the best vanilla cupcake. First up is the Magnolia Bakery‘s recipe for Vanilla Cupcakes. I first became aware of the Magnolia Bakery as a wide eyed teenage girl watching Sex and The City and I would love to visit one day!

Makes 16 large cupcakes. To make these babies, you’ll need –

  • 1 1/2 cups self-raising flour
  • 1 1/4 cups plain flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

First, preheat your oven to 180 degrees/gas 5/350F. Combine your flours in a bowl and set aside, and the mix your butter and sugar until its good and soft and fluffy. Add the eggs one at a time, beating thoroughly after each egg. Next, add your 1tsp vanilla extract to your cup of milk, and alternate adding that to the mix along with the flours. Mix thoroughly until everything is combined.

Fill you cupcake cases three quarters full, and bake for around 20 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean.

For the frosting, the Magnolia Bakery recipe uses a standard buttercream. These cupcakes (vanilla with vanilla buttercream in pink) are the bestseller in their real life bakery!

  • 1 cup soft unsalted butter
  • 6-8 cups icing sugar
  • 1/2 cup milk
  • 2 tsps vanilla extract

In a bowl or mixer, mix your butter with 4 cups of the icing sugar, plus the milk and vanilla. Beat until smooth and creamy and then add more sugar, until you have reached the type of consistency that you want. For coloured icing, add gel food colouring while your ingredients are mixing.

I took these cupcakes into work along with the Primrose Bakery ones that I made and we had ourselves a little cupcake testing panel! My workmates took it very seriously indeed, scoring each cupcake out of ten and rigorously debating the merits of each.

Overall, I definitely felt these were good vanilla cupcakes. I made them along with the Primrose Bakery recipe and the Magnolia ones were slightly firmer and easier to eat, and a few people said they thought they were slightly less sweet. But are they the ultimate vanilla cupcake? We’ll have to see, but for me they weren’t the ‘OMG this is so much better than anything I’ve tried before’ Vanilla cupcake recipe that I’m looking for.

If you try the Magnolia recipe at home, let me know whether you think this was your ‘ultimate vanilla cupcake’!

x Kerry