Monday, March 17, 2008

Green wishes... and a little luck could win you...

Happy St. Patricks Day! I made these cupcakes last night, and frosted this little guy today in honor of the green holiday. However... keep in mind this is no "ordinary" cupcake... it is the magnolia bakery's cupcake recipe. I normally gravitate towards chocolate cupcakes, but after reading the vanilla vanilla cupcakes were the more popular ones at the bakery, I gave in and made vanilla cupcakes. I was *not* dissapointed. They are really really yummy! I have been craving cupcakes something fierce the past few days, and finally made a batch from scratch. I admit to normally buying a chocolate cake mix, and baking them as cupcakes instead. Which are still very good... but not as good as these were. :) I also made their frosting recipe, which isnt actually a buttercream frosting, but still really yummy! Here are the recipes:

The Magnolia Bakery Cupcake Recipe

Preheat Oven: 350 degrees F Cupcake Ingredients

1 cup (2 sticks) unsalted butter, softened.

2 cups sugar 4 large eggs, at room temperature

1 ½ cup self-rising flour

1 ½ cup all-purpose flour

1 cup Whole Milk

1 teaspoon vanilla extract

Icing Ingredients

1 cup (2 sticks) unsalted butter,

softened 8 cups confectionary sugar (powdered sugar)

½ cup Whole milk

2 teaspoons vanilla extract

TIPS: If you have a stand mixer (like a Bosch, or Kitchen Aid) this recipe is much quicker to make. Using whole milk makes the taste of the cupcakes and icing much smoother. I tried using Skim milk and whipping cream just to test it out and whole milk makes a much better flavor.

Cupcake Directions

1. Whip butter until very smooth in texture

2. Add sugar 1 cup at a time, beating until smooth in texture

3. Add eggs, 1 at a time, beating very well between each addition

4. In separate bowl, mix the 2 flours together

5. In separate bowl, mix Milk and Vanilla

6. Add flour mixture and milk mixture 1 cup at a time to Butter mixture. Beating very well between each addition.

7. Spoon into lined cupcake pan (approx. ¼ c batter per cupcake)

8. Bake for 20-22 minutes in pre heated over (350 degrees F) Cool cupcakes before frosting (or else the frosting will fall off) You can also make 3 – 9” rounds with cupcake batter. Just make sure you grease and flour each pan.

Icing Directions

1. Whip butter until smooth

2. Add ½ of sugar (4 cups), 1 cup at a time. Beating well between each addition.

3. Add Milk, and Vanilla

4. Add remaining sugar, 1 cup at a time. Beating well between each addition.

5. Add a few drops of food coloring to icing

6. Beat icing well, until good spreading consistency.

7. Over-beating is hard to do with this icing.

In other news, maybe you will get a lucky and win a free 11x14 print and sampler pack of postcards. Absolutely no purchase requred! :) I decided to sponsor this weeks contest over at rarebirdfinds and they make it incredibly easy to win. Here is the text pulled from rare bird finds:


This week you have the chance to win an 11x14 print of your choice and a postcard sampler pack from Vol25. Vol25 offers a wonderful array of prints in the size of your choice.
(Psst..they are having a 25% off sale right now too!)

To enter:
Go to Vol25 and find your favorite print
Then come back to Rare Bird Finds, and leave a blog comment for this post with your favorite piece (either a link or the title is fine) and your email address (your comment will remain unpublished and therefore confidential).

How do you leave a comment for this post? Below this post you'll see the word "Comments (0)" (yep, it's blue). Click on that link. If you came here from a link it will just say comments. It doesn't say confirmed when you post your comment but we will get it.
Do not send emails to Vol25 to enter.

Winners will be chosen on March 23rd.

Sounds super easy? It is! :) I Will keep my fingers and toes crossed for you!

No comments: