The other night I made another $100 visit to my favorite Barnes and Noble to check out anything possible dealing with my obsession: cupcakes...found More from Magnolia, Donna Hay's, the new cook and, in the magazine section, the donna hay magazine kids issue I had read about...which all have cupcake reciples.
I decided to try my hand at the Magnolia Bakery Vanilla Cupcake recipe, which turned out really well. The recipe was very easy to make. It's the first one I've done that called for both all purpose flour and self-rising flour...interesting. I frosted the cupcakes in three colors: pink, blue and green and added some cute little things. 
All in all, very fun to make and decorate! Layla liked them, too. Recipe is here.
Week 21: Magnolia Bakery Vanilla Cupcakes with Vanilla Buttercream Frosting
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Hi! wow, how did you make those nice swirls? I've been trying to make those, but my cupcakes just look messy
ReplyDeleteIt took a some practice, let me tell you!
ReplyDeleteBasically, I used a small icing knife. First I put a scoop of frosting on the cupcake so that it covers all the way to the side and flattened out on top. Then I put more frosting in the middle of the cupcake. Then I drag the knfe around in a wide circle (while rotating the cupcake in my other hand) that gets smaller in the center.
Hmm, I'm going to have to try that recipe again, because when I made them, they tasted kind of bland. But they looked nice.
ReplyDeleteYour pictures are lovely--the frosting looks great!
I have been reading and salivating over your site. It's just wonderful. Have you seen the October issue of Country Living? There's a recipe for Chocolate Pumpkin Spice Cupcakes. They look so yummy and cute on the cover. Here's the URL: http://magazines.ivillage.com/countryliving/subscribe/issue
ReplyDeleteHave a great day.
I've wanted to make the Magnolia cupcakes but wanted someone else to make 'em first and tell me if they're good. I'm so glad you did!
ReplyDeleteHa! I had a similar post in my blog about 2 weeks ago...what did you think of the icing? I couldn't believe how sugary it was. I think I'll have to go for the cream cheese one next time.
ReplyDeleteSweet little Layla ...
ReplyDeleteCupCakes, PupCakes ...
I couldn't believe how sugary these were, either! They taste like Krispy Kremes and leave you feeling just as guilty afterwards.
ReplyDeleteOne.Whole.Bag.of.Confectioners.Sugar cupcakes is what they should just call them!
Thank you so much for a fun blog and for sharing your recipes :)
I also agree about the frosting. It was so sugary, it hurt my mouth! I dump the whole bowl and found a very basic chocolate recipe that used 4 packets of hot chocolate mix. Turned out well!
ReplyDeleteDid anyone think the cupcakes were a little thick or did I just mix it wrong? Usually I can handle two cupcakes, but I'm spent after one of these babies...even halfway through I was like...whoa.
hello cupcake queen!
ReplyDeletethanks for the nice recipe. as i am from switzerland there is one thing you have to explain to me. "confectioner's sugar"! is that the kind of sugar that looks like flour or is it normal sugar (the crystalstyle one)?
thanks for your help! i am starving! :-)
virginia
It does look like flour. It's a powder. It's also called 10x. I guess it's also called caster sugar, icing sugar, etc. It's just finely powdered sugar.
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ReplyDeletehello! Its really really really really sweet i think im fainting from the sweetness! Should cut down on sugar!
ReplyDeleteI just found my "perfect white cake"!! I have my perfect chocolate, but never reall enjoyed white cake all that much. The recipe is easy enough (I substituted all-purpose with salt and baking powder added for the self-rising) and my husband loved them!!
ReplyDeleteI accidentally added too much vanilla and the icing was phenomenal! I use Pampered Chef's Madagascar Double Strength Bourbon Vanilla Extract and forgot to halve it, but it still came out amazing. I would recommend this recipe to anyone!
Wow!
ReplyDeleteI'm trying to make all different types of cup cakes and cakes!
I really luv cakes!
They are like the best!
Your cup cakes are briliant!
I bet i can't do that well, of course coz i'm only 11 years old (turning 12 this year!)
I LOVE these! I have a son that is allergic to eggs and peanuts and all i do is use Egg Replacer (potatoe starch) in your whole foods store and they even turn out better than the regular recipe... more moist! YUM!
ReplyDeleteSteph. n I made this cake for her daughter birthday n the cake was great! Basically I helped mostly eating it. =P It melts in your mouth kind if a way. I couldn't stop eating it! Although the icing was WAY TOO SWEET. The cake is better off alone! Thanks sooo much for the great recipe!
ReplyDeleteI just tried these today and they turned out great! The icing was too sweet though so I decided to leave it out.. the cupcakes on their own were delightful.
ReplyDeleteHmmm... those cupcakes looks so yummy. Wish I can also taste it. Anyway, Thanks for sharing this post.
ReplyDelete-megan-