Preheat oven to 350 degrees.
Line two 12 cup muffin tins with cupcake papers.
In a small bowl, combine the flours.
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.
Cool the cupcakes in the tins for 15 minutes. Remove from the
tins and cool completely
on a wire rack before icing.
Makes about 2 dozen cupcakes
frosting as follows
frosting as follows
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.
Originally Submitted
7/14/2009
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