magnolia bakery vanilla cupcakes
makes 12 cupcakes
171 grams flour
119 grams butter
225 grams sugar
1/2 cups milk
1/4 teaspoon baking powder
1/2 tablespoon vanilla extract
Start by lining 12 muffin tins with cupcake papers. Pre-heat the over to 175 C.
In a mixing bowl cream the butter until it reaches a smooth consistency, then add the sugar gradually and beat until fluffy. Add the eggs, one at a time. Add the dry ingredients gradually, alternating with the milk and vanilla, mixing well after each addition. Make sure you don’t overbeat the batter. Carefully spoon the batter into the cupcake papers. Do not fill the liners otherwise the cupcakes will raise over the top of the papers – just fill them 3/4 to achieve an even top that can hold nicely the buttercream frosting.
Bake them at 175C for about 20-25 minutes or until they are cooked.
Chocolate buttercream frosting
2 egg whites
100 grams sugar
125 grams softened butter
100 grams chocolate
2 teaspoon vanilla extract
Start by beating the egg whites with the sugar over bain marie. Whisk them until reaching 65 degrees C or until the sugar melted and the mixture is warm.
Remove from the heat and whip until fluffy and cool. Slowly add the softened butter. Meanwhile melt the chocolate over bain marie and allow it to cool to room temperature. Add the cooled chocolate and the vanilla extract to the butter mixture. Mix well, making sure the chocolate is well incorporated.
Pipe the buttercream over the cupcakes.