Buttercream Cupcakes

Ever have a cupcake from Magnolia Bakery? It's a cupcake experience like no other. I went to the famous bakery and the cupcakes are really amazing. The rich buttercream just melts in your mouth with every bite! I purchased the very delicious classic 'Vanilla-Vanilla' cupcake (vanilla cake batter with vanilla flavored buttercream). I recommend this bakery with no hesitation. The line was rather long, but definitely worth the wait.  I became inspired by the yummy cupcakes on the first snow day of the year to make buttercream cupcakes. I didn't have all of the proper ingredients to make the batter from scratch, so I improvised and used a cake mix. The bakers of Magnolia Bakery use a special technique with a long metal spatula to swirl the buttercream as opposed to piping it. Well, I piped the buttercream because it seems far more simplet and quicker than attempting to master the swirl technique. The cupcakes didn't come out exactly the same, but I think it came fairly similar. The frosting tasted the same but wasn't as thick and the cake was denser than Magnolia Bakery's Vanilla-Vanilla. But nevertheless, it was very yummy!

Bon Apetit!

I used Duncan Hine's French Vanilla to make the batter (it's the best)

 additional ingredients for the batter:

*water

*vegetable oil

*eggs

I made my own homemade butter cream frosting

 ingredients:

*1/2 cup of unsalted softened butter

*3 cups of confectioners' sugar

*1/4 of milk

*add a hint of vanilla extract for flavor (optional)

*whip with a mixer until smooth

Decoration:

 *I put a drop of pink food coloring in the buttercream for a subtle color

*Use a piping tip and bag to make the swirl on top of the cupcake

*Sprinkles!

Refrigerate or the frosting will melt!