Magnolia Cupcakes

When my husband and I were invited to our little cousin's 3rd birthday party last week, I knew it would be the perfect time to try out that famous Magnolia cupcake recipe that everyone talks about! Although they were a huge hit with everyone, in my opinion (having had the real thing) they were OK...nothing to flip over!

Magnolia Cupcakes

from: The Magnolia Bakery Cookbook

CUPCAKES:

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

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
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.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

VANILLA ICING

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

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. 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. 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.

Red Velvet Cupcakes

When it was time to bake something for our Thanksgiving dessert table, I knew I wanted to stay away from your traditional pumpkin/apple/pecan pie (even though I also made some pecan pie cookies, see below). I knew red velvet was the way to go. I have always been a fan, but wasn't sure my family had ever even heard of it. I was quite surprised, however, when people were asking..."Who made the red velvet cupcakes?" Again, it's not something my family normally had around any of our holidays and get togethers, but it was received well.
I've tried other recipes in the past, but when a fellow co-worker brought in a few of her cupcakes to sample, I knew it was THE recipe to use. With striking bright red coloring sharply contrasted by a velvety white cream cheese frosting, and a very subtle...and I mean subtle!... chocolate flavor, it's fun to eat as well as to look at. There is only one word to describe this confection and that is ....FABULOUS! I hope you enjoy!

Red Velvet Cupcakes with Cream Cheese Frosting
Paula Deen (original recipe here)

For the cupcakes:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

For the cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.