Subj : 11/10 Vanilla Cupcake -
To   : All
From : Dave Drum
Date : Sat Nov 09 2024 10:52:22

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Magnolia's Vanilla Cupcake
Categories: Cakes, Desserts, Snacks
     Yield: 24 Cupcakes

MMMMM--------------------------CUPCAKES-------------------------------
 1 1/2 c  Self-rising flour
 1 1/4 c  A-P flour
     1 c  Unsalted butter; softened
     2 c  Sugar
     4 lg Eggs; room temp
     1 c  Whole milk
     1 ts Vanilla extract

MMMMM---------------------------ICING--------------------------------
     1 c  Unsalted butter; softened
     8 c  Confectioners' sugar
   1/2 c  Whole milk
     2 ts Vanilla extract

 Recipe courtesy of Allysa Torey

 Set oven @ 350ºF/175ºC.

 Line 2 (1/2 cup-12 capacity) muffin tins with cupcake
 papers.

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

 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.

 VANILLA BUTTERCREAM: 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.

 Yield: 2 dozen cupcakes or 1 (9") layer cake

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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