Magnolias and Friendship

[This post is actually from several weeks ago; in the change over to my new computer, I forgot about it. Without further ado:]

I was cheerless this morning. It was quiet, and my ears have been trained to hear the sadness of the silence. The deafening sound of nothing was haunting my ears. I decided to do something about it.

I went to the grocery store to get my goods, opened my blinds and welcomed in the sunshine, turned on the radio, and began baking the most perfect cupcakes ever.

I will go to school on Monday prepared to celebrate one of my favorite teacher’s birthday with sweet cupcakes topped in light pink frosting. There’s nothing like celebrating someone else to make us feel more alive.

Here’s the recipe if you have a free afternoon, or if you need to take an afternoon hostage for therapeutic baking. They’re fabulous.

From At Home with Magnolia (This is my favorite cookbook to “look at” because the photographs are fabulous. This book always leaves me dreaming of a home in the country—and of cupcakes):

Cupcakes
1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
1 tablespoon freshly grated orange zest
4 large eggs, at room temperature
1 cup orange juice (use a variety without pulp)
1 teaspoon vanilla

Frosting
3 tablespoons all-purpose flour
1 cup whole milk
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla

Preheat the oven to 350. Line two 12-cup muffin tins with cupcake papers.

To make the cupcakes:
In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest 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 orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. 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 20-25 minutes. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

To make the frosting:
In a medium-sized saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes. Cover with waxed paper placed directly on the surface, and cool to room temperature, about 30 minutes.

In a large bowl, on the medium-high speed, beat the butter for three minutes, until smooth and creamy. Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well.

Add the cooled milk mixture, and beat for five minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately to frost the cupcakes.