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Sigh.

What’s a Cream Puff to do when she’s feeling under the weather on a dreary, rainy day in Cream Puff Land?

Well … said Cream Puff could spend the day snoozing and waking periodically to watch The Food Network. Or … she can get herself all dolled up.

But what to wear?

I began by donning a fluffy, light ensemble of butter, eggs and sugar. A sprinkling of vanilla added just the right scent. Concerned that it might be a bit chilly, I put on a simple yet elegant white cupcake liner.

But what do with my hair?

After much deliberation I settled on an updo of vanilla buttercream. Very elegant if I may say so myself. And finally, and most coquettishly, I added a bright pink flower to my crown. After all, a Cream Puff wants to stand out in a crowd.

I feel better already.

Ciao!

Magnolia’s Vanilla Cupcakes

Adapted from More From Magnolia by Allysa Torey.

For the cupcakes:

  • 1-1/2 cups self-raising flour
  • 1-1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup whole milk
  • 1-1/2 teaspoons vanilla extract
  1. Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners. If you don’t want to use liners, grease and flour the muffin tins.
  2. Combine the two flours and set aside.
  3. Cream the butter until smooth. Slowly add the sugar, mixing well all the while until you have a fluffy mixture (about 3 minutes).
  4. Add the dry ingredients in three batches, alternating with the milk. Be sure to scrape down the sides of the bowl occasionally to ensure that everything is well incorporated.
  5. Add the vanilla extract and mix well.
  6. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
  8. Ice the cupcakes and serve.

For the Vanilla Buttercream:

  • 1 cup unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  1. In the bowl of an electric mixer, combine the butter and 4 cups of the sugar. Add the milk and vanilla extract. Beat until smooth and creamy (3 to 5 minutes).
  2. Gradually add the remainder of the sugar, 1 cup at a time. Be sure to beat well after each addition. Continue adding sugar just until the buttercream is thick enough to spread.
  3. To colour the icing (if you wish), add a few drops of food colouring and mix well.
  4. With a spatula, spoon or piping bag, ice your cupcakes as you desire.
  5. Enjoy!

Note:  This recipe yields two dozen cupcakes. The icing can be stored in an airtight container for up to 3 days. Be careful not to put on too much icing as it is quite sweet.

News:  Check out my article on white tea at A Nice Cuppa.

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