Rehearsal Dinner Desserts

This catering event was for a wedding rehearsal dinner. The couple go to school at TCU and the mother of the bride and the bride wanted a TCU purple cupcake tower....with MINI cupcakes! She sent me the most delicous cupcake recipe from the Magnolia's Bakery in New York. So sadly, I can't take credit for the taste of these vanilla cupcakes but I can share the recipe! Like I said, they asked for mini cupcakes but I didn't mention how many...12 dozen! So this recipe is for 24 normal size, but if you want to make mini's, I got about 3 1/2 dz. per batch of batter.

Vanilla Cupcakes

Ingredients:
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 and 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.

Vanilla Buttercream Icing

Ingredients:
1 cup (2 sticks) unsalted butter, softened
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat unil 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. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

And ta da! here they are!


Now on my computer, these cupcakes are purple but the color hasn't come through very well...thats okay because did I mention I made a GAINT cupcake for the center?! This cupcake was not for eating, so I used 2 boxed cake mixes to make sure the cupcake could hold its own weight.

They were soo yummy and soo fun to make!