This picture doesn't do these cupcakes justice!So to celebrate the last day of 2010 we made cupcakes. It was my sister in laws brilliant idea. She sent me heart shaped silicon cupcake holders for Christmas. I'm pretty old school and used to using cupcake papers. I was pleasantly surprised with the silicon holders. They clean up easy. The only flaw in making cupcakes is who will eat all of them?! (me)
So my favorite cupcakes are from the Magnolia bakery in NYC. I have the Magnolia Bakery cookbook by Allysa Torey. Last night I was living on the edge and substituted the milk for almond milk. The boys didn't like the batter as much but the cupcake, once cooled, turned out very yummy.
Magnolia's Vanilla Cupcakes
1 1/2 cup self rising flour
1 1/4 all purpose flour
1 cup (2 sticks) butter @ room temp
2 cups sugar
4 large eggs @ room temp
1 cup milk ( I used 1 cup original almond milk!)
1 teaspoon vanilla extract
Heat oven 350
In small bowl sift flours together and set aside
In a large bowl cream butter until smooth. Add sugar and beat till fluffy. Add eggs one at a time. add dry ingredients alternating with milk and vanilla. don't over beat. fill up cupcake liners and bake 20-25 minutes
You can make your own frosting but I used store bought because I didn't want to wait a minute longer to eat these yummy treats!
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