This recipe comes from the Buttercup Bake Shop Cookbook that I purchased in NYC this past Christmas. It's basically the same recipe that Magnolia's Bakery uses, and let me tell you, the ones I made taste exactly the same as the ones I tried at Magnolia's. Yumm. And the recipe for the batter is identical to the yellow cake recipe in a past post, you just pour the batter into cupcake pans instead of a cake pan. The cake batter makes 2 dozen cupcakes.
Directions for cupcakes:
Line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the top springs back when lightly touched, about 20 to 22 minutes. Remove cupcakes from tin and cool completely on a wire rack before icing.
I used vanilla buttercream frosting for half the cupcakes and chocolate buttercream frosting for the other half (cut each recipe in half). Both icings were supper yummy.
No comments:
Post a Comment