Magnolia's Vanilla Vanilla Cupcakes

After a week of salivating over the endless tweets and posts about festive goodies, I decided to join the masses and do some baking in honor of the upcoming holiday too. While making a cake is typically less time consuming, it's just not as cute as a bunch of little cupcakes dressed up with sprinkles and the like. Plus, cupcakes are easy to share and when you bake, SHARING IS A MUST. This not just for the sake of generosity, but for your waistline as well. If any of you are like me, those cute little cupcakes just stare at you every time you walk through the kitchen, begging to be inhaled in excessive portions.

I have never been to Magnolia's famous bakery in NYC, but the pictures I've seen of the ridiculously long lines at Magnolia's speak for themselves. I adapted this recipe slightly as I had to improv on an ingredient or two, but they turned out wonderfully! I brought a tray of them out to my office this morning and from what I hear, they didn't disappoint. If you're looking for a fun treat that's relatively simple to make and easy to share, give this one a try. Have a safe and happy holiday weekend!

Ingredients

1 1/2 cups cake flour

1 1/4 cups all-purpose flour

1 tablespoon baking soda

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup whole milk

1 teaspoon vanilla extract

Directions
Preheat the oven to 350F.

Line two muffin tins with cupcake papers.

In a small bowl, combine the flours and baking soda then whisk until smooth. In your electric mixer, cream the butter then gradually add the sugar and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Carefully spoon the batter into the cupcake papers, filling them about 2/3 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Let the cupcakes cool in the tin for five to ten minutes, then let cool completely on a wire rack before icing.


Vanilla Buttercream Icing

Ingredients
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups powdered sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Directions
Cream the butter and sugar in your electric mixer. Add four cups of the sugar, milk and vanilla. On medium speed, beat until smooth and creamy, about three minutes. Gradually add the remaining sugar, one cup at a time, until the icing is thick enough for piping or spreading. This recipe makes about 24 cupcakes or one 9-inch layer cake.

Captain Crunch Cupcakes with Peanut Butter Marshmallow Frosting

I truly love all things baking. It's the smells, tastes and not-so-guilty pleasure derived from freshly prepared goodies that gets me every time. I've always baked sweet treats and shared the recipes (and treats) with family and friends, however today I've decided that my previous methods of sharing through Facebook and email are, well, previous. I've been following various cooking and baking blogs for years, but it took me until now to join the masses and start one myself. Today marks the day I cross an item off my bucket list and introduce to you Z Sweets, a compilation of my favorite baking recipes and adventures.


Now to the good stuff. I bring you Captain Crunch cupcakes topped with peanut butter marshmallow frosting. First off, thank you to the genius that thought to combine my two favorite meals, dessert (of course it's a meal) and breakfast. Rice Krispies treats will always be a classic but it's time for something new. Move over Snap, Crackle and Pop, the Captain's stepping out of the box (pun intended) and into the dessert scene. I encourage you all to try these amazingly simple and delicious cupcakes. They were tested at our Superbowl party and passed with flying colors. Enjoy!

Ingredients:
1 box yellow cake mix
1 cup buttermilk
4 large eggs
1/3 cup canola oil
4 cups Captain Crunch cereal, plus more for garnish


Preheat oven to 350. Line 24 muffin tins with baking cups and set aside.


Using a rolling pin and ziploc bag, crush the cereal to a cornmeal consistency. In a large bowl, combine and mix the five ingredients listed above.


Fill liners 2/3 full and bake for 12-15 minutes or until tops spring back when lightly touched. Let cool completely on cooling racks.

Frosting:
2 sticks butter, at room temperature
1 cup creamy peanut butter
1 teaspoon vanilla
1/4 cup milk
4 cups powdered sugar
7 oz. jar marshmallow fluff


In the bowl of a stand mixer, beat the butter, peanut butter, milk and vanilla on low to medium speed until completely blended. Slowly add powdered sugar until blended.


Frost cupcakes generously and garnish with crushed cereal. To achieve the look in the picture above, I used a piping bag and an Ateco extra wide pastry tip. I am usually not a huge frosting girl, but this frosting is so light and fluffy you really can't go wrong!


This recipe was found on Confessions of a Cookbook Queen.