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Food Drive Cupcakes

November 17, 2009

My husband is part of the local volunteer fire department and this weekend we participated in their annual food drive for the Salvation Army.  There were a lot of volunteers out in the wind and the rain going door to door for donations and in total brought in roughly  20,000 lbs of non perishable food items for families in need.  Pretty awesome! 

I had to stay home in the afternoon with my 1 yr old so I figured since I couldn’t be out in the rain and the wind helping out I could make cupcakes to bring back to the hall 🙂   The recipe comes from the More from Magnolia Bakery cookbook (there are some seriously good recipes in this book)  I used the vanilla cupcake recipe and made two batches.  The second batch I added 1/3 cup of cocoa and they were amazing!  The cupcakes are topped with a white chocolate buttercream (almost a little too sweet but I thought I’d try something different)

Magnolia’s Vanilla Cupcakes from More from Magnolia

  • 1 1/2 cups self rising flour*
  • 1 1/4 cups all purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs at room temp
  • 1 cup milk
  • 1 tsp vanilla

*if you don’t have self rising flour, make your own with 1 cup all purpose flour to 1 1/4 tsp baking powder and 1/8 tsp salt  (makes one cup)

Preheat the oven to 350 degrees.  Line muffin tins with cupcake liners. (my liners were small and I yielded 36 cupcakes per batch!)

Combine the flours and set them off to the side.  If you choose to add cocoa, add it to the flour mixture and whisk so no lumps remain.

In a mixer, cream the butter until smooth and then add the sugar and beat until light and fluffy (3 minutes)  Add the eggs one at a time, beating welland scraping down the bowl after each addition.  Add the dry ingredients in 3 parts, alternating with the milk and the vanilla.  Beat until everything is combined but try not to overbeat. Scrape the bowl with a spatula (this is important!  If the butter/egg mixture isn’t fully mixed in your cupcakes will erupt with sweet chewy bubbles and you’ll have to eat all of the rejects.   It won’t be pretty.  Trust me.) 

Fill the cupcake liners 3/4 full and bake 20-25 minutes.

White Chocolate Buttercream recipe from recipzaar

  • 1 cup butter, softened (no subs)
  • 2 cups powdered sugar
  • 6 ounces white chocolate or white baking bar, melted and cooled
  • 3-5 tablespoons whipping cream or half and half.

Heat the cream and pour over chocolate.  Let sit 30 seconds and then stir until smooth.  Cool.

Beat the butter with the sugar and add the chocolate mixture.  Beat until light and fluffy.

Pipe onto cooled cupcakes.

2 Comments leave one →
  1. November 17, 2009 11:49 pm

    They look delicious! I have to look for that book!


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