The perfect classic cupcake


I found it! The perfect vanilla cupcake recipe!

Over the past few months, I’ve tried a few yellow or vanilla cake recipes with varying success. When I made cupcakes for my daughter’s birthday earlier this summer(see Cupcakes), I was not completely happy with the yellow ones. I really wanted to find the recipe for THE ONE and I did… all thanks to Magnolia Bakery in NYC.

While I’ve never actually been to the bakery, I’ve read many great things about their incredible cupcakes. Perhaps one day I will be lucky enough to make the trip from Florida and try one of their delicious cupcakes, but for now I’m happy just to have found the recipe. It turns out that they also have several cookbooks, so that is something to add to my wish list!

This vanilla cupcake recipe (courtesy of the Food Network) is super simple and super delicious. I ended up making one change out of necessity. The recipe calls for all butter, but I didn’t have enough so I had to substitute 1/2 shortening and 1/2 butter. I’m not sure how much better it would have been with all butter, but I will have to try that another day. As it was, these cupcakes baked up perfectly…golden, light and fluffy. They were yummy the day I baked them, the day after I baked them and even the day after that! I did end up eating quite a few of them, but I also sent some home with a friend in order to pass on the cupcake love.

Magnolia’s says that their most popular cupcake is the vanilla with vanilla buttercream. While I’m sure their vanilla buttercream is wonderful, I wanted chocolate. Vanilla with chocolate is such a classic cake combination that conjures up sweet memories of the cakes my mother used to bake me. I found the recipe for their chocolate buttercream on the Recipe Zaar’s website. This is another easy recipe that turns out a silky, creamy and wonderfully chocolaty frosting. I used it earlier this year on a baptism cake for my daughters and was so happy with it that I couldn’t wait to make it again. I will caution you that this frosting is best served at room temperature as it gets too firm when cold. If you chill your cakes with the frosting, remove them at least 30 minutes to an hour prior to serving so it will soften up.

I’m curious to see how this vanilla cupcake recipe would bake up as a regular cake. I’m hoping it will maintain the same light and fluffy texture on a sweet layer cake overflowing with chocolate buttercream. But I will have to save that adventure for another day!


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