PS A stand mixer makes baking cupcakes and whipping up frosting so much easier!!!
We received some good news yesterday morning and I decided to whip up a few cupcakes to celebrate. I realized, a little late in the game, that I didn’t have a full sized cupcake tin… only a mini one from my old NYC kitchen days. So I cut the recipe in half and baked in batches.
I love baking. I think my dream job would be to do some kind of baking all day, every day. (Aka I’d love to work with my mom one day to expand her business but she keeps saying no!!!!) There’s something really relaxing about it. Since I’ve been cooking so much, I haven’t had the time/energy to bake as much as I’d like to. So I used our mini-celebration as an excuse for the cupcakes.
I snapchatted some behind the scenes and posted a final product picture on Instagram and a bunch of people asked for the recipe.
Unless I’m following one of our family favorite recipes (like my mom’s chocolate chip cookies), I almost always prefer trying something new. Whether it’s from a cookbook or Pinterest, I like to experiment with different recipes. Trying out different recipes is a great way to learn how to bake as you pick up on small nuances, like what happens with more flour or more baking powder or an extra spice. Sometimes it’s a fail and sometimes it’s a huge hit.
These cupcakes were a huge hit. I tried recording Garrett absolutely destroying a cupcake and then my phone died! Trust me though, they’re good.
The recipes are pretty much perfection. As I mentioned earlier, I cut the recipe in half and got near-perfect results. I could tell from the delicious smell of the batter that it was going to be a great batch. And then I got to the buttercream frosting. Wow. Like, unbelievable. I didn’t use as much powdered sugar as the recipe called for but it’s an easy adjustment as long as you take things slow. I’m not going to lie, I licked way too much frosting as I waited for the cupcakes to cool.
To frost, I did my best to replicate Sprinkles’ frosting. And then, using a shallow bowl filled with sprinkles, I dipped the frosted cupcakes to coat with sprinkles.
(Make sure the cupcakes are completely cool or the frosting will melt a bit!)
So if you’re in the market for a great vanilla cupcake recipe, do the Magnolia Bakery cupcake and buttercream frosting recipes! You won’t regret it!!