¡Ombligo!

Thursday, March 24, 2005

 

Magnolia Cupcakes

Magnolia Cupcakes Posted by Hello


I love cupcakes! They are the perfect food as they can be eaten any time during the day, are easily portable and have both carbs and protein!

I had a friend who told me once that she baked cupcakes and then tried to put the baked cupcakes into the clean cupcake liners. I tried not to laugh at her but ended up doing it anyhow!

I think before I lose any more points on WW, I better make and eat as many cupcakes as I can! I heard that Magnolia Cupcakes are the best and here's the recipe:

INGREDIENTS

CAKE
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 tsp. vanilla extract

BUTTERCREAM FROSTING
1 cups (2 sticks) unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 tsp. vanilla extract

1. Preheat oven to 350 degrees. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.

2. To make the cake: 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 one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack.

3. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake.

4. To make the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to three days.

Comments:
Those are freakin gorgeous. I'm off the wagon big time with WW. Need to get back on. You do know why your points went down? It happens when you cross into a different "tax bracket," so to speak -- a different weight range. It won't happen again for a while, and maybe not at all if you don't have much to lose.
 
*That* is the perfect-looking little cupcake. It's so cute!
 
It's good to know that points don't just drop off every week! I am so tempted by those cupcakes but they are probably 80 points each!
 
Post a Comment



<< Home

Archives

February 2005   March 2005   April 2005   May 2005   June 2005   July 2005   August 2005   September 2005   October 2005   November 2005   December 2005   January 2006   February 2006   March 2006   April 2006   May 2006   June 2006   July 2006   August 2006   September 2006   October 2006   November 2006   December 2006   February 2007   March 2007   May 2007   June 2007   July 2007