The first Friday in May saw the next Baking Group, and the challenge this time was cupcakes. After mentioning this at work, one of the girls I work with suggested trying the vanilla cupcake recipe used by the Magnolia Bakery in New York, and very kindly lent me her recipe book.
Aside from having to work out what the American cup measurements meant in grams, the cupcake mixture was easy to make, and the cupcakes came out perfectly formed! To ice them I used another Magnolia Bakery recipe for some vanilla buttercream. I’d made plenty of buttercream icing before, however this was a bit different because it involved mixing the icing for considerably longer than I had done in the past. The results were very good – super creamy icing! Whilst my cupcakes didn’t win the challenge (Hazel’s white chocolate ones did that), I did get a couple of comments about how good the icing was.
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