• 11/10 A Long Title Day 1

    From Dave Drum@1:3634/12 to All on Mon Nov 8 15:52:00 2021
    November 10: National Vanilla Cupcake Day

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

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

    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

    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

    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

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