This is a wonderful vanilla cupcake recipe from the famed "The Magnolia Bakery" in New York which was partly made famous by Sarah Jessica Parker's character in one of the episodes of Sex & the City. I made half of the recipe below and it yielded about 12 standard size cupcakes. It was just great as I still had many left to feed my cravings for the next few days. To ensure freshness, the cupcakes need to be stored in an airtight container and be kept in the refrigerator. They can keep up to 4-5 days and will still taste fresh and nice. Infact, the cupcakes taste better overnight.
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar (this is the original sugar measurement but do reduce it by half a cup if you don't like it overly sweet)
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
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 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. 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.
My hubby and I had some of the cupcakes when they came out fresh from the oven and I kept the rest in the refrigerator.
The next day, I just felt like having some chocolate frosting on my cupcakes, so here they are - generously spread with melted hazelnut chocolate nugotin and topped with chocolate caviar for that extra crunchy bite. And of course, for a perfect cupcake setting, I also brewed some lavendar and rose tea to further delight the palate (not to mention finding the opportunity to use my bone china teapot and cups!)