Magnolia's Vanilla Buttercream Frosting

This isn't a true buttercream--it's an old-fashioned (but absolutely yummy!) alternative. And, it's Magnolia Bakery's frosting of choice--so you can't really go wrong with it. :)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
  

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
   
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
   
3. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum

Magnolia's Vanilla Cupcake (the best cupcake ever!)

There is nothing better than an excellent vanilla cupcake. This recipe comes from Magnolia Bakery, and is just about the best vanilla cake recipe ever...

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• Vanilla Buttercream

1. Preheat oven to 350 degrees.


2. Line two 12-cup muffin tins with cupcake papers.


3. In a small bowl, combine the flours. Set aside.


4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.


5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Magnolia’s Vanilla Cupcakes
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum

Vanilla Wafer Cupcakes

Vanilla wafers are one of my very favorite cookies. I literally could eat a whole package by myself (but I won't...maybe). When I came across this recipe, I just had to try it. Oh, so good...

Ingredients

• 3/4 cup butter
• 1 1/2 cups granulated sugar
• 6 eggs
• 2 tsp pure vanilla extract
• 1 (12 oz) box vanilla wafer cookies, finely crushed
• 1/2 cup milk
• 1 cup finely chopped pecans
• 1 1/3 cup sweetened flaked coconut

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.


2. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add cookie crumbs and milk alternately to creamed mixture. Fold in pecans and coconut. Divide evenly among muffin cups.


3. Bake 18-22 minutes, or until tops spring back when lightly touched. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
   

Strawberry Frosting

This is a quick, easy, and delicious frosting utilizing real strawberries. Yummy! It's great for Strawberry Cupcakes, and just as great on a plain vanilla cupcake. Or try it on a chocolate cupcake for a chocolate covered strawberry kinda taste.

Ingredients

• 1/2 cup butter
• 2 cups powdered sugar
• 1/2 cup frozen strawberries, thawed and drained (reserve juice - you might need it)
  

Beat ingredients together well. If the frosting is a bit too thick to spread, add a little of the drained strawberry juice. Enjoy!

Strawberry Cupcakes

I was just out watering my garden, and my newly planted strawberry plants. I just love strawberries. Sadly, my daughter thinks they are gross. Ah well...at least my son loves them as much as I do! Unfortunately when we have strawberries for dessert, we have to have another dessert to go along with it, so my daughter doesn't feel left out. Luckily, I made the Buy Me Some Peanut and Cracker Jack® cupcakes earlier this week...

Ingredients

• 1 (18.25 oz) box white cake mix
• 1 (3 oz) box strawberry gelatin
• 1/2 cup water
• 1/2 cup frozen strawberries, thawed and drained
• 1/2 cup salad oil
• 4 egg whites
• Strawberry Frosting
  

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.


2. Combine cake mix, gelatin, water, strawberries, oil, and egg whites in a medium bowl and beat with an electric or stand mixer for 3 minutes. Divide batter equally between muffin cups.
   


3. Bake for 18-22 minutes or until top springs back when lightly touched.
   Remove from pan and cool completely. Frost with Strawberry Frosting.
   

Root Beer Float Cupcakes

Now that the weather is warming up, I am reminded of the long summer days of my youth. And one of my favorite treats as a child (well, actually now, too!) was a cool root beer float. It's actually one of my fondest memories of my grandfather--the two of us sipping homemade root beer floats together on a warm summer evening. And now my love of root beer floats has translated into an awesome cupcake for you!

Ingredients

• 1 (18.25 oz) white cake mix
• 1 1/4 cups root beer
• 1/4 vegetable oil
• 2 eggs
• Whipped Cream

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.
   


2. In a large mixing bowl, combine dry cake mix, root beer, oil, and eggs. Beat with an electric or stand mixer on low speed for 2 minutes. Divide evenly between muffin cups.


3. Bake for 18-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.


4. Frost with Whipped Cream.
   

Caramel Frosting

Yum, yum, yum! I seem to be in a chocolate candy bar type of mood, because the almonds in the previous post and the caramel in this post are giving me serious cravings! Satisfy your cravings with this yummy frosting, suitable for a variety of cupcakes.

Ingredients

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

1. In a 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.


2. Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 tbsp at a time.
   

Toasted Almond Cupcakes

I love almonds. They are awesome in a variety of chocolate bars--and they are awesome in this cupcake, too!

Ingredients

• 1/2 cup slivered almonds
• 1 (18.25 oz) box white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 tsp almond extract
• Caramel Frosting
• 1 cup sliced almonds

1. Heat oven to 375°. Place paper baking cups in 24 muffin cups. In a shallow baking pan, bake slivered almonds 6 to 10 minutes. In a food processor, grind almonds until finely ground.


2. In a large bowl, mix cake mix, water, oil, eggs, and almond extract with electric or stand mixer on low speed for 30 seconds. Beat on medium speed an additional 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly between muffin cups.


3. Bake 20-24 minutes or until top springs back when lightly touched. Remove from pan cool completely.


4. Frost with Caramel Frosting. Press sliced almonds lightly into frosting.
   

Buy Me Some Peanut and Cracker Jack® Cupcakes

Sorry I didn't post yesterday! My husband and I are on our local Little League Board and yesterday was the opening day festivities. It was a lot of fun--6 exhibition games, loads of games, pictures, and more.

Anyway, I wanted to share a fun baseball themed cupcake recipe with you, using the old baseball standbys--Peanuts and Cracker Jacks®.

Ingredients

Cupcakes

• 1 (18.25 oz) pkg chocolate cake mix
• 1 cup sour cream
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp pure vanilla extract
• 1/2 cup dry roasted peanuts, coarsely chopped
  
• 1 (1.4 oz) package Cracker Jacks®, coarsely chopped

Caramel Glaze

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk
• 1 3/4 cup sifted confectioners sugar
• 3 tbsp milk

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.
   


2. Place cake mix, sour cream, water, oil, eggs, and vanilla in a large bowl. Beat with an electric or stand mixer for 1 minute on low speed. Scrape down the sides of the bowl. Beat on medium speed for an additional 2 minutes. Divide the batter equally between the muffin cups.


3. Sprinkle 2 tbsp Cracker Jacks® and 1 tbsp chopped peanuts on top of batter. Bake 18-22 minutes, or until top springs back when lightly touched.
   


4. While cupcakes are baking, prepare caramel glaze. Melt butter in saucepan and stir in brown sugar. Stir and boil over medium heat for 2 minutes. Stir in milk and bring to boil, stirring constantly. Cool till lukewarm; add milk. Gradually add in confectioners sugar, stirring until desired consistency is obtained. Add more milk if needed.


5. Remove cupcakes from oven. While the cupcakes are still hot, pour the caramel glaze over the top of them--it will fill in the nooks and crannies between the Cracker Jacks® and peanuts quite nicely. Cool completely.