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This recipe comes from “More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen.” Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside.
Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about three-quarters full.
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from “More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen.”
Most people are surprised that it is what we call the Vanilla Vanilla — the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.
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