For as long as I've owned my Magnolia Bakery cookbook, I had never made the most basic & popular recipe in there. They claim that their vanilla/vanilla cupcake is the most requested flavor of cake in their bakery. I needed a layer cake for a friend's birthday & I really didn't feel like searching for the "perfect" recipe. I didn't look at all really. This book was sitting on my table and I flipped to the vanilla cake page and decided I was going to make this cake. It's a very basic method & recipe for white cake. It's fairly "white" but not completely. There are too many whole eggs in the recipe to make it super white. I added about double the vanilla to the recipe & a splash of almond extract. When I iced the cake, I brushed the layers with a simple syrup to make sure they were moist. (I actually just pulled out my large bottle of vanilla latte syrup from Costco & used that, but it's basically a simple syrup with a little vanilla flavoring). I made my triple layer cake and then had a 6 inch single layer left over for testing purposes. I hate to give away a cake and not know how it tasted. Quality control, ya know? So I took photos of the large cake after I iced it but cut into the 6 inch one for photos of the innards. I like this cake alot but many things could go wrong with it and the main one being, it would be easy to bake it too long. I watched it very closely while in the oven and removed it before a toothpick came out completely crumb free. The edges could get over browned easily also. I used cake strips on my pans to prevent that - but the sides were still pretty brown. The bottom could also get over brown easily. I placed the pans on a cookie sheet and raised the rack in the oven but they bottoms were still plenty brown. But overall, this is a wonderful white cake. It's not fluffy but not dense either. It's in between. I think it's needs the additional extract and the flour for sure needs to be sifted.
Magnolia Bakery Vanilla Cupcakes
- Line 24 muffin tins with cupcake papers.
- In a small bowl, add the flours; stir to combine; set aside.
- In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
- Add the sugar gradually and beat for 3 minutes or until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not overmix.
- Spoon the batter into the cupcake liners, filling about 3/4 full.
- Bake in a 350° oven for 20-25 minutes.
- Cool the cupcakes in the tin for 15 minutes.
- Remove cakes from the tins and cool on a wire rack before icing.
- Ice with tinted Vanilla Buttercream.