These are the cupcakes I was in the midst of making while writing the last post. The frosting was so amazingly good that I felt like I had to blog about them right away (and before I forgot)! The 'cake' part was pretty bad- super gummy and stiff. I may or may not have made the batter wrong (I followed the recipe exactly but there were chunks of butter in the batter--weird), but either way, I won't be making these again. I do need to find a good white cake recipe in the next two weeks though! The frosting was absolutely AMAZING. Magnolia Bakery has always been my favorite (to the point where I would purposely route flights through JFK with long layovers so I could leave the airport to go get one), so I adapted their Vanilla Frosting recipe to get one that is even better.
Vanilla Frosting
adapted from Magnolia Bakery
makes enough for 12 cupcakes
3/4 stick unsalted butter, room temperature
3 cups confectioners' sugar
1/4 c. vanilla soy milk
1 t. vanilla
Combine butter, 2 cups confectioners' sugar, soy milk and vanilla in a stand mixer with a paddle attachment. Mix until creamy, about 2-3 minutes, scraping down sides as needed. Add the remaining confectioners' sugar 1/2 cup at a time until spreadable consistency is reached. Enjoy!
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