Cupcake Attempt #3: Pink Cupcakes!!

I have been craving for something sweet for the past week.

I actually bought a Coffee Crunch cake from Red Ribbon.

I was browsing through blogs when I found Joey’s post on her Yellow Cupcakes. This reminded my of my cupcake making phase a few years ago – Cupcake Attempt #1 and Cupcake Attempt #2. It has been years since I made cupcakes. I actually used the same recipe that Joey used.

And here’s the result!

I decided to make Pink frosting! 🙂

Here’s the recipe:

Magnolia Bakery Vanilla Cupcakes

2 sticks (1 cup) unsalted butter
2 cups sugar
4 large eggs
1 ½ cups self raising flour
1 ¼ cups all purpose flour
1 cup milk
1 tsp vanilla extract

– Preheat oven to 350F.
– Line two 12 cup muffin tins with cupcake papers.
– Cream butter at medium speed in large bowl.
– Add sugar gradually and beat until fluffy. Then add eggs.
– Combine flours. Add to butter mixture in four parts, alternating with the milk and vanilla extract.
– Spoon the batter into cups so they are ¾ full.
– Bake until the tops spring back when touched, about 20 minutes.

Vanilla Buttercream Icing

2 sticks unsalted butter
8 cups confectioners’ sugar
½ cup milk
2 tsp vanilla extract

– Place butter, milk, vanilla extract and 4 cups of sugar in a large mixing bowl and beat until smooth and creamy.
– Gradually add the remaining sugar, once cup at a time until thick.
– Add a few drops of food coloring if desired and mix thoroughly.
– Spread icing on cooled cupcakes.

With the Icing, I decided to make just half of the recipe because I remember when I made it years ago – it was too much. And I was right! I actually have some left over in the fridge.

Also since we don’t have self-raising flour in Manila, you can make you own by following this:
For every 1 cup of Self-Raising Flour:
1 Cup – All Purpose Flour
1-1/2 Teaspoon – Baking Powder
1/2 Teaspoon – Salt

Enjoy!! 🙂

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