Magnolia Bakery Vanilla Cupcakes
Makes 2 Dozen Cupcakes

Cupcakes:

1 ½ cups self-rising flour
1 ¼ 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

Preheat oven to 350 degrees. In a small bowl, whisk the cake flour. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and vanilla gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. 

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 three-quarters full.

Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. 

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

Magnolia Bakery Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
1 box (4 cups) confectioners’ sugar
2 – 3 TBLS milk
1 teaspoons vanilla extract

Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 TBLS of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.

Store the icing at room temperature.  Icing can be stored in an airtight container for up to 3 days.

Chocolate Buttercream
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

1 ½ cups (3 sticks) unsalted butter, softened
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 ¼ cup sifted confectioners sugar

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.