In a large bowl, add the butter and powdered sugar and beat together until the mixture is crumbly. Remove from the oven and place on a cooling rack then allow to cool completely This is approximately ¼ cup of batter.īake the cupcakes for 20 to 22 minutes until the tops spring back when touched. Scoop batter into prepared cupcake liners filling ¾ of the way full. Scrape down the bowl, and add in the second half of the wet and then dry mixture until fully incorporated. To the creamed butter mixture, add half of the wet ingredients and then half of the dry ingredients and mix until incorporated. Scrape down the bowl and add the egg whites. Using a stand mixer or hand mixer, cream the butter and sugar together on medium speed until it is light and fluffy. In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Preheat the oven to 325☏ and line a 12-cup muffin tin with cupcake liners then set aside. How to Make Copycat Magnolia Bakery Cupcakes Sift the flour and cornstarch mixture twice then uses as directed in the recipe below. Add three tablespoons of cornstarch to the flour. Remove three tablespoons of flour from this measured amount. Measure 1 ½ cups all-purpose flour that has been spooned and leveled. Below is how you would adjust for this recipe. The general recipe is to use 2 tablespoons of cornstarch to 1 cup of flour, less the 2 tablespoons. In place of the cake flour, you will use a combination of all-purpose flour and cornstarch. You do not have to use cake flour to make these cupcakes, but you will need to adjust the recipe. I would note that if you live in a warmer climate or have a lot of humidity in your home, it may be better to refrigerate as the buttercream can get a bit melty when it is warm and humid. If you want to make them last a few days longer, you can definitely refrigerate them in an airtight container, but it is not necessary. You do not have to refrigerate these copycat Magnolia bakery cupcakes. If you prefer a cake, I do recommend making this a layer cake so the batter is cooked in smaller batches rather than a large sheet cake. They also tend to stay moist better than cakes. Cupcakes cook faster and are easier to serve. You can definitely turn this into a cake if you prefer. Plus, it gives a slight tang of flavor that just makes them a little better than the rest.Ĭan I Use This Cupcake Batter for a Cake Instead? It's common to find this in many baked goods, but in this cupcake, it really adds the extra fat to keep them moist. While the real appeal is that they are so light and airy, one of the things that makes them truly unique is the addition of sour cream in the batter. It's so fun to make a famous treat at home to share! What Makes Magnolia Cupcakes Special? If you like a good copycat recipe, then you will also love these copycat DoubleTree cookies or even these copycat Subway white chocolate cranberry cookies. These cupcakes are so simple but so delicious! One small ingredient changes the texture and flavor just enough to make them special, and now you can make them at home! Portable, sweet, and bite-sized, they are perfect for sharing. Just like those found at your favorite bakery, these are always a hit!Ĭupcakes are a favorite dessert. They are the ideal combination of a vanilla cupcake with a sweet buttercream that is simple to make and delicious. A delightful little treat, these copycat Magnolia Bakery cupcakes are a perfect addition to your dessert menu.
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