Cupcakes

I got the opportunity to help host a shower for my friend who is having a baby girl. I love being able to do stuff like this. I am so blessed to have loads of people willing to babysit at the drop of a hat. I love returning the favor, especially if baking and pink are included. I'm not too much of a girly girl but man do I love a baby in pink polka dots.
I really wanted to try these recipes, but wasn't overly impressed. The frostings are both great and the cupcakes taste cook. They are just a little on the dry side. Especially the chocolate. I am very careful with baking, so they only thing I feel that would make these better is some sour cream or cooking them as little as possible.

Magnolia Chocolate Cupcakes:

2 cups all-purpose flour

1 tsp baking soda

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 eggs, at room temperature

6 oz unsweetened chocolate, melted (see note)

1 cup buttermilk

1 tsp vanilla

Remove from the heat and let cool to lukewarm 5–10 minutes.Set oven to 350 degrees.Line two 12-cup muffin tins with cupcake papers. Set aside. In a small bowl, sift together the flour and baking soda. Set aside.In the bowl of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.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.Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Cream Cheese Frosting

1 stick cream cheese, softened
2 cups sifted confectioners' sugar
1 sticks unsalted butter (1 cup), softened
1/2 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Magnolia Vanilla Cupcakes:(slighty altered by me)

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk
1 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
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, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Vanilla Frosting:

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/4-1/4 cup milk or cream(for a firmed shape)

2 tsp vanilla extract

Place the butter in the bowl of an electric mixer. Add 4 cups of the sugar and then the milk and vanilla. Beat until smooth and creamy, about 3-5 minutes.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. Icing can be stored in an airtight container for up to 3 days.