Lunchbreak: Big Fish cupcakes

Magnolia Bakery
108 N State St #128
Chicago
www.magnoliabakery.com

Show:
Big Fish
Through May 5
Oriental Theatre
24 West Randolph Street
Chicago
www.broadwayinchicago.com

Big Fish Cupcakes

Cupcakes:
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 milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Line two 12-cup 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, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredient 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. 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 into 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.

Magnolia Bakery Vanilla Buttercream

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 box (4 cups) confectioners’ sugar
2 – 3 Tbs milk
1 teaspoons vanilla extract

Directions:
Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape
down sides of bowl often. When the mixture starts to thicken and appears dry add 2 Tbs of milk. Beat
on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a
thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.
Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.

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