Well damnit, apparently this blog is now officially two years old! See, people don’t believe me when I tell them that I almost forgot my actual birthday last year, perhaps now they’ll see that I really am that forgetful!
I just want to say thank you to my readers - I know a lot of you have been with me from the earliest days, through my many design changes, rants and tantrums. Your comments and emails help me stay motivated and keep this blog going, despite how tired and uninspired I may feel 
So, thank you for reading Now, onto the post!
That about says it all, doesn’t it? Though I’ve never had the chance to visit the Magnolia bakery, after this video clip became famous a few years back, it helped spread the word about the cupcake awesomeness around the world, even reaching us down here in Australia!
However, that wasn’t quite enough endorsement for me…to be honest, it took me awhile to actually find out that Magnolia was a real bakery and not something just made up for the sketch. It wasn’t till my friend presented me with a box of three little, rainbow frosted cupcakes a few years back. I took an initial bite and recoiled at the sheer sweetness of the frosting, but once I scraped it off and managed to just taste the cupcake, I’d fallen in love!
In the early days of this blog, I professed something to my then tiny readership - an intense fear of cupcakes. After a few forays into the world of these cutesy miniatures, I managed to lessen the fear, but I’m afraid that true love was yet to blossom. After encountering these cupcakes, I knew that it really was love - pure, sweet (how sweet!) and true, these cupcakes took my breath away and stole my heart!
In terms of flavour, they’re nothing spectacular - just plain vanilla cupcakes topped with lemon buttercream frosting (the original was vanilla and too sweet for my liking), but they are insanely moist and have a beautiful tender crumb. Once paired with a pastel-tinted frosting, the end product is just almost too adorable to eat
And if that wasn’t enough temptation, how about the fact that they’re extremely easy to churn out? In fact, I made 75 of these suckers on Friday night for a seminar without breaking a sweat, and reports back from the seminar was that the attendees wolfed them down to the very last crumbs Not that I think you should make 75 of them, but make one batch and share the Magnolia Bakery cupcake love
Vanilla Cupcakes w/ Lemon Buttercream
(Adapted from More From Magnolia)
Ingredients (makes approximately 24 cupcakes)
225g cups self-rising flour
190g cups all-purpose flour
225g unsalted butter, softened
360g caster sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1. Preheat oven to 180 degrees C and line two 12-cup muffin tins with cupcake papers.
2. Sift the flours together in a small bowl and set aside. Measure out the milk into a cup and stir in the vanilla and also set aside for now.
3. 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, approximately 3 minutes. Add the eggs, one at a time, beating well after each addition.
4. Add the flour in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat (this will make them very tough, I speak from experience!). Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
6. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing with Magnolia’s buttercream frosting.
Lemon Buttercream Frosting
(Adapted from More From Magnolia)
Ingredients
225g unsalted butter, softened
2 cups pure icing sugar*
4-6 cups soft icing mixture*
1/2 cup milk
2 tbsp lemon juice (original called for 2 tsp vanilla extract)
8 cups of pure icing sugar (confectioners sugar) is a LOT of sugar, and the first time I made this frosting as is, it literally made my teeth ache in a most unpleasant fashion. Soft icing mixture is just pure icing sugar cut with a starch (mine is cut with tapioca starch), which helps to add bulk and a little firmness without so much of the sweetness, so I used it in my frosting (as this recipe does not make a ‘true’ buttercream) with great reported success!
If you want to make the magnolia recipe, use the vanilla and 6-8 cups of pure icing sugar - but be warned about the tooth-achey sweetness and sugar rush!
1. Place the butter in a large mixing bowl. Add the 2 cups of pure icing sugar and 2 cups of soft icing mixture and then the milk and lemon juice. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
2. 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.
Undressed and ready for the eatin’!
Technorati Tags: Magnolia bakery, recipe, baking, sweets, desserts, cupcakes
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Comments
Mandy happy blog-niversary Ellie! 75 cupcakes and not one for me!? :p How did you transport so many cupcakes at one go?
Ellie Thanh, I can’t be sure but I just did a little kitchen experiment and I think it’s actually something like a 1:4 starch to sugar ratio. Otherwise you can just buy bags of soft icing mixture from the supermarket (it lasts longer than pure icing sugar and doesn’t clump thanks to the starch! And it’s cheaper too!)
Mandy - Thanks hon 
Unfortunately there was only one cupcake for me too, as the family devoured the leftovers that I was planning on taking to a dinner party tonight! Am about to nick off and bake some more so I’ll save some for you 
As for transport, I credit these cupcake papers as they’re quite upright and protected the cupcakes from squishing too much against each other I just put them into a flat cardboard box (like the one you get when you buy boxed ramen) with the top cut off
Johanna congratulations on a milestone! two years is an impressive amount of time to keep up a quality blog! I am intimidated by cupcake decoration such as yours but I think my dislike of icing sort of stops me trying too hard - maybe one day! Love yours!
maltese parakeet congrats on your blogiversary! here’s to many more years of inspiring and yummy posts!
Sophie Aww, a very happy blogiversary to you! I will definitely coming back, I\’m addicted to your food pics!These are some beautiful cupcakes! I wish my laptop had a taste button, but my eyes are definitely fooled, they look like I can just reach out and touch them!
Vida Hi Ellie, can I ask you where you got the sugar crystals from?? Thanks, Vida p.s. Thanh and I are blogger friends.
barbara Happy blog birthday Ellie.Did you get my email about the wristband. I haven’t heard back from you.
grace no sweat, eh? sounds good to me, because sometimes i think i sweat more in the kitchen than at the gym.
congrats on two years of yumminess!
vicky WOW! I’m in awe of your stunning cupcakes. I’ve got a magnolia bakery cookbook in my wish list on Amazon. You may have just convinced me! Just beautiful!
Lynn Congrats on your anniversary! You’re right, those cupcakes are almost too adorable to eat. But I think they’d be eaten in my house pretty quickly anyway.
We Are Never Full happy blogaversarie! nothing better than celebrating with some delish cupcakes. I’m going to be honest with y’all - Magnolia bakery is good, yes, but seriously it’s not the best anymore. Don’t get me wrong… they are worthy of 90% of the hype, but they’re just SO hyped. This place isn’t as known around the world but, to me, does a better cupcake. they’re bigger w/ a bit less icing, but the cake is SO moist… http://www.crumbsbakeshop.com/check em out next time you’re in nyc - they have a few locations. magnolias is a very sweet and adorable space, and totally worth checking out.
Stephanie Confession: I LOVE cupcakes! Am totally, happily and completely addicted to them. No 12 step program here…I relish this addiction. I have been on a cupcake kick in the last few months, so I am definitely going to give these a try! Happy blogoversary and I hope in 2 years I\’m half as blog-successful as you! Thanks for the pictures, the food and all the wonderful photography tips!<br>
babe in the kitchen Hi Ellie,Happy 2nd birthday to your blog! I love your korean recipes. I have tried some and they are amazing :)
veron Happy blog anniversary. Oh yes, I just love this recipe from Magnolia Bakery. Best vanilla cupcakes in town!
Kevin Happy blogiversary! Those cupcakes look really good, especially that buttercream frosting!
chocolatesuze heeeey girl happy 2years blogversary! those cupcakes look awesome did you make the cute flowers too?
Marija Happy blog birthday Ellie! I got a little gift for your blog: the E award!Check out my post and click on the award to get the badge!
Maggie Happy 2 year anniversary! I don’t think I’ve ever seen powdered sugar in the United States that doesn’t have some starch in it(corn usually). I think it’s a lot less than 1:4 starch:sugar more like 1:8. I’m interested in diluting my powdered sugar with more starch to see if I like it better in frostings.
michelle @ TNS cuteness - if only i liked magnolia’s cupcakes! but they’re beautiful, and i love the paper cups you have.
happy blogiversary!
Katie Wow 2years congratulations! I love the new look to your blog and the cakes look adorable
pg Happy blogaversary, love!
Not much of a cupcake gal, myself (ask Vida!), but I shall toast you with some bubbly and a few leftover candied quinces.
Well done you!
RecipeGirl Happy blog bday to you. Wow, two years? That’s amazing. And to think this is my first visit!
I’ve just come across your blog via your comment on mine. Thanks for visiting. I predict I’ll be back on yours many times!
The cupcakes look great- I like the idea of cutting the sweetness of the buttercream with lemon. Buttercream can be over the top rich sometimes. Pretty pics too!
Shari Congratulations on your anniversary! These cupcakes are adorable, especially with those cupcake liners. I’ve enjoyed looking through your blog and intend to add it to my "read everyday" list.
Vanillaorchid Congratulation two years blogiversary
I’m the one who love cupcakes…yours are so fabulous!!
Deborah Happy blog birthday! What a milestone!
Your cupcakes are some of the cutest I’ve seen. I love the wrappers!
radish Happy Blog-a-versary! And Many More!! I live very close to the Magnolia Bakery, but with the Cupcake Cafe nearby, Billy Bakery taunting me, it’s just too many cupcakes around me
zoe / puku Happy blogiversary, kitchen wench! Ellie, you do indeed consistently deliver good blog, well done on reaching 2 years! my only complaint.. more of your cute dog, please!?
cakebrain Happy 2nd Blogaversary! Reading blogs like yours inspire me to keep blogging…Those are such scrumptious looking cupcakes!
Duncan | Syrup&Tang What delicious looking cupcakes! Lovely, and so appropriate for a blogiversary. Many happy returns!
katy two years of great recipes, excellent descriptions, and gorgeous photos! i used to live a few blocks away from magnolia bakery when i was in law school and your cupcakes look as good as theirs or better!
edamame Your site has power to let you make the devil in my heart strong. The devil said to me. "Eat this thing which I was sweet, and seemed to be delicious" and, as a result, I gave a it discount on to the devil. I was dieting so….(Ｔ_Ｔ)
From Japan
http://food-soybean.blogspot.com/
Lore Ellie I’m really happy for you! 2 years of blogging seem like so much time and effort. Ever since I’ve discovered your blog I keep coming back :). Your cupcakes look delicious! I don’t like anything that’s too sweet either.
Ellie Johanna - Thanks hon
MP - I’ll toast to that 
Sophie - Thanks!
Peabody - Heh, whatever the right term is Thanks hon!
Vida - Check your local baking goods store, they’re not hard to find. I just get mine locally.
Barbara - Thanks
Grace - I know that feeling, especially when it comes to kneading a tough dough, eurgh!
Vicky - Thank you And I’ve got it on my wish list too, I just happened to get the original recipe from my mate
Lynn - Thanks
We Are Never Full - Being in Australia, I doubt that I’ll get the chance to try the other bakeries…and to be honest, I didn’t think they were overhyped since being on another continent meant that there wasn’t *that* much hype about them to begin with
Ivonne - Thank you The liners were from a favourite local baking supplies store.
Stephanie - Thanks hon I have to admit that I was never hugely into cupcakes but after this success, I think I shall have to give them another try
Elle - Thank you
Babe in the kitchen - Thanks
Joey - Thanks!
Veron - I haven’t tried that many vanilla cupcakes, but they’re definitely quite pleasing
Brilynn - Neither, but I think the winds are a-changin’ Thanks hon!
Kevin - Thanks
Mrs. W - Thanks
ChocolateSuze - Thanks hon And yup, just royal icing with a 6pt drop flower tip, twist clockwise 90 degrees while piping to make them
Marija - Thanks hon What a lovely award! I’ll definitely get around to passing it along!
Stacie - Thanks
Maggie - Thanks hon And I hope you find the added starch to be helpful
Michelle - Thanks
Italian Foodie - Thank you
Katie - Thanks hon
PG - Cheers
Bea - Thank you Hopefully many more for both of us
RecipeGirl - Thanks
Shari - Thank you
VanillaOrchid - Thank you
Deborah - Thanks! Didn’t think I’d make it, but hey, anything’s possible
Radish - Thanks! And that’s a heckuva lot of cupcakes! How do you resist?
Puku - Thanks hon And I shall try for more Mr Woofy cuteness soon
Cakebrain - Aww shucks! Cheers babe
Sandy - Thanks
Duncan - Thanks!
Katy - Thanks hon Dunno about looking better than theirs, but for a first attempt, I think I did okay
Edamame - LOL! Thank you
Lore - Thank you!
Coffee and Vanilla Very cute cupcakes Ellie! I love the muffin cases and decorations… beautiful colour combination!
Enjoy your weekend, Margot
Tartelette Happy BlogAnniversary!! The cupcakes look wonderful, definitely my favorite cupcake recipe!
lauren Hi Ellie, happy belated blog-a-vesary! If you don’t mind me asking, where did you get those adorable baking cups? I’ve been searching frantically for them but can’t find anything!
Ellie Ange - Thanks hon
Jerri - Cheers!
Lauren - Ta The baking cups aren’t too hard to find, two of my three local kitchen goods stores at the Glen stock them, as does CakeDeco in the city.
Wow Ellie, these cupcakes look amazing. I’m going to give them a try.
A technical question, how much tapioca starch should I add to to the pure icing sugar to make the soft icing sugar. Is it like a 1:1 ratio, so one cup of tapioca starch to one cup of pure icing sugar?