Magnolia Bakery Vanilla Cupcakes and Buttercream Icing

Well, this did not go as well as I hoped. I just wasn't happy with the icing, I'm sure it's me. I'm going to hunker down soon and perfect my buttercream. Here it goes, perhaps you will have more luck than me...

Cupcakes:

You need:

• 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

1. Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

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

3. 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, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. 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 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Icing:

You need:

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 to 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.

All and all these are fine. I did adjust the icing recipe a bit. Tonight we are having Jamie Oliver's perfect mushroom soup, and I can't wait to share it with you. Until then-

Joyeux Cuisson,

My First Post

Hello Foodie Blog world! This is my first official post on my new Foodie/DIY blog. I was going to try and hold out for Halloween, but I just couldn't make it. I am so excited about this blog. Honestly, I'm really not sure why. I'm not especially great in the kitchen, nor do I have loads of time on my hands to do DIY projects; however, I just really feel the need/want to document my role as a wife. As explained in the 'about' section, being a wife for me means doing the above in addition to all the other fun stuff. So- off we go!

Fall is well underway and one way to enjoy this wonderful season is by baking. The first time the weather changed I made one of our new favorites with a slight twist: Fall Doosies. AKA: Mr. Weinberger's favorite chocolate chip cookies with orange butter cream icing.

For the Cookies: These really are the best chocolate chip cookies I have ever had!

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts
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• 1. Preheat oven to 350 degrees F (175 degrees C).
• 
  
• 2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
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• 3. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Let cool on a rack.
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For the icing: Adapted from another foodie blog.

3 sticks room temp butter

1/2 cup vegetable shortening

7-8 cups sifted powdered sugar (just about 2 lb)

1/4 - 1/2 cup milk

1. Cream butter/shortening until smooth, approx 3 minutes on medium using paddle attachment.

2. Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.

3. Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.

4. I only add vanilla extract if I am coloring the frosting, otherwise, it is just as tasty without and the extract tends to make it a little tan, unless you use clear vanilla.

This will frost 24 cupcakes (piped on)

or cover 9" round cake.

Spread icing on underside of cookie with your choice of utensil (I like to use an icing spatula), and voilà! Tu finis!

While this isn't the most difficult of recipes, they are quite délicieux!

Until next time, Joyeux Cuisson-Joyous Cooking!