Magnolia Vanilla Vanilla Cupcakes
And then the frosting:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
The result was a frosting that was a little on the sweet side for someone like me who generally makes a cream cheese icing, but the cake was not overly sweet, the organic sugar was a well-made substitution for the much-cheaper Sav-A-Lot white sugar and gave a less chemicall-y aftertaste than the Sav-A-Lot variety as well. Anyway, the cake was pretty transcendent, though the batter is a little thick, and I had to buy 5 lbs of self-rising flour for the less than a cup that I ended up using.
But, for someone who has never baked cupcakes from scratch (gasp! horror!), this was relatively painless and pretty rewarding. How rewarding, you might ask? Better than going all the way to NYC and standing in line for hours for the same thing! I don't know if I'll go free-range on the eggs next time, as it hurt my wallet pretty bad.