Will and i made cupcakes from the magnolia bakery recipe. they turned out delicious. they're pretty buttery and dense, but still taste light. it's hard to explain. i guess you'll have to make them to see.
i got the recipe from the 52 cupcakes blog
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1. Line 2 muffin pans of 12 muffin spots each with cupcake liners. whatever they're called. Preheat the oven to 350°.
2. In a small bowl combine both flours.
3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
4. Add the sugar gradually and beat for 3 minutes or until fluffy. (will did this because he's really good at mixing. he has good arms because his car has manual steering)
5. Add the eggs, one at a time, beating well after each addition.
6. Add the dry ingredients in three parts, alternating with the milk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not overmix.
8. Spoon the batter into the cupcake liners, filling about 3/4 full.
9. Bake for 20-25 minutes.
10. Cool the cupcakes in the tin for 15 minutes.
11. Remove cakes from the tins and cool on a wire rack before icing.
for the icing,
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
1. Place the butter in a large mixing bowl. Add in 4 cups sugar, then the milk and vanilla. On
medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
2. Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each
addition, until the icing is thick enough for good spreading consistency (you may not need all
of the sugar. we used about 6.5 cups total).
we frosted ours pink and blue and just spread on. you could pipe the frosting from a pasty bag for the swirly look.
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