pretty like Magnolia Bakery’s cupcakes…just not as sweet.

I am making cupcakes for my niece’s birthday party in a few weeks, and so I decided to do some practising as it’s been a while since I baked.

I decided to try the Magnolia Bakery’s recipe which I tried a while back, but found to be a tad heavy for my liking, and also I think perhaps more to the American palette which prefers sweeter sweets.

Luckily, this batch turned out perfectly to my liking, not too sweet, some salt which I always think balances sweet things, and light and fluffy. So here’s my recipe:

Makes about 8 large cupcakes or 6 large and 6 small (I have teeny silicone cupcake moulds which I think make perfect kid-sized cupcakes)
Just under 1 1/2 cups of plain flour with 2 teaspoons of baking powder (or I suppose you could just use self-raising flour, I just don’t have that in the flat)
115g softened salted butter
3/4 cup sugar
2 large eggs at room temperature
1/2 cup of milk
generous free-pour of vanilla extract (NOT essence)

Cream butter until fluffy
add sugar and beat 3 minutes
add eggs one at a time, beating well between eggs
alternate sifted flour with milk/vanilla in two batches making sure that they are well mixed but do not overbeat – I just used a low setting until just combined
Spoon into cupcake moulds which are set in a muffin tray and cook 10 minutes at 180C for the small cupcakes, and 20 mins for the large cupcakes.

Cool for 15 minutes before taking them out of the tray and then cool completely before topping with butter icing.

Butter icing – enough to top the above quantity of cupcake:
120g salted butter
1/2 cup of milk
3 cups icing sugar
generous dollop of vanilla extract
food colouring (optional)

Beat the above ingredients for 3-5 minutes.

About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

One response to “pretty like Magnolia Bakery’s cupcakes…just not as sweet.

  • Carolyn Chan

    A better cupcake from Jason’s 40th
    Chocolate Cupcakes (makes 12)


    Dry Ingredients:
    2 cups flour
    1 tsp baking soda
    1 tsp baking powder
    1/4 cup cocoa (sifted with all dry ingredients)

    Wet Ingredients:
    100g or 1/2 cup butter, melted
    3/4 cup sugar
    2 eggs at room temp
    1 tbsp vinegar in a 250ml cup and add milk to measure 250ml exactly
    3 cups chocolate (White or milk) chips


    Preheat oven to 180 deg C
    Place 12 patty papers directly into muffin tin
    Sift together dry ingredients
    In a separate bowl, whisk together eggs until very creamy and add sugar in several additions, whisking vigorously until pale in colour.
    Add melted butter in 2 steps whisking again until well mixed.
    Add milk/vinegar, a small amount at a time and whisk together until well combined.
    Whisk chocolate chips until well combined.
    With a large spatula fold dry mixture into batter until just combined. You will see spots of flour but do not overmix. It will be very thick.
    Divide batter evenly into the tin.
    Place in middle of oven rack for 25-30 minutes until toothpick comes out clean.

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