Magnolia Bakery Vanilla Vanilla Cupcakes

168 g self-rising flour

140 g all-purpose flour

112 g unsalted butter, softened

224 g sugar

2 large eggs, at room temperature

125 ml milk

1/2 teaspoon vanilla extract

1 Preheat oven to 180 degrees celsius.

2 Line one 12-cup muffin tin with cupcake papers.

3 In a small bowl, combine the flours. Set aside.

4 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.

5 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.

6 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.

7 Bake for 20?25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

8 Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

9 NOTE: Take your time to make your cupcakes rather than rushing them and you will have the perfect cupcake. After 15 minutes, if your oven cooks slightly unevenly, rotate the muffin tin to ensure one lot aren't burnt and the others aren't undercooked.

Food.com

http://www.food.com/recipe/magnolia-bakery-vanilla-vanilla-cupcakes-uk-measurements-304342

Nutella Frosting

Nutella Frosting
250g icing sugar
80g butter / margarine
75ml milk
90g Nutella (slighly melted – 30 seconds in the microwave does the trick)

Blue Berry Muffins

Ingredients

• • 190 g all-purpose flour
  • 150 g white sugar
  • 3 g salt
  • 9 g baking powder
  • 80 ml vegetable oil
  • 1 egg
  • 80 ml milk
  • 145 g fresh blueberries
  • 100 g white sugar
  • 40 g all-purpose flour
  • 55 g butter, cubed
  • 3 g ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Allrecepes

http://allrecipes.com//Recipe/to-die-for-blueberry-muffins/Detail.aspx