Basic recipe vanilla cupcakes !

Tilbake til oppskriften på norsk !

This recipe is from the famous Magnolia Bakery in NY City . They are famous for their cupcakes and their best seller of all time is Vanilla cupcakes with pink vanilla buttercream.
They have published several cookbooks and I love to sit and read  in them. They are available at play.com for euopean customers at very good price and free shipping .

This basic recipe can be varied in many ways in taste, here is only limit  your imagination.
Add  chocolate chips, nuts and fruit. Poure a teaspoon  jam in the center  or lemon curd.

24 cupcakes:
If this is your first tame making cupcakes  or if you are not satisfied with the results of your cupcakes, I recommend that you read through
How to –  make a cake by creaming the butter!

• 2 stick unsalted butter at room temperature ( 225 gr )
  
• 2 cups  sugar (220 gr )
  
• 4 eggs large
• 1 teaspoon vanilla
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
  ( or 420 gr flour + 3 teaspoon baking powder + 3/3 teaspoon salt)
  
• 1 cup milk (2.4 dl )
  

sift together all the dry ingredients (not sugar) in a bowl, and set aside.
Pour up the milk and mix in the vanilla extract and let the milk come to room temperature.

In your mixing bowl beat together  sugar and butter until light and fluffy. It takes 3 – 5  minutes on medium speed.

A couple of times it may be necessary to scrape the butter of the beater.

When the butter is ready, it’s time to add the eggs. Mix on low speed, add one egg at a time and mix well between each addition.

Set machine  on low speed. Start by adding 1 / 3 of the flour and then quickly add half of the milk. Followed of next 1 /3  flour and the remaining milk. Finally, add rest of flour.

Stop the  mixer to scrape the sides and bottom of the bowl with a rubber spatula. The dough looks lumpy and not smooth, but it’s the way it should look at this point.

Finaly turn mixer on full speed for a few seconds and the dough will be ready .

Use a muffin tin with paper liners.

Bake in the lower section of the oven 350 F degrees for 20 – 25 minutes until a cake tester  comes out clean.
Let sit to cool in the tin for about 10 minutes before placing on a wire rack.

Basic  vanilla buttercream for 24 cupcakes.

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