You may only submit recipes that are your own (find our contest rules right here), but it's ok if your recipe was inspired by another source. Just tell us how you changed it! Here’s an example that you can use as a guide:
Example Of Original Recipe:
Magnolia's Vanilla Cupcakes
From More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen by Allysa Torey
Cupcakes:
- 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
- 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 an 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 the 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. Cool the cupcakes in the tins for 15 minutes. Remove from from the tins and cool completely on a wire rack before icing. Makes about 2 dozen cupcakes.
Icing:
- 1 cup (2 sticks) unsalted butter, softened
- 6-8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 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 until 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. Makes enough for 2 dozen cupcakes.
Example Of Acceptably Inspired Recipe:
Anise Cupcakes with Chocolate Icing
Inspired by Magnolia's Vanilla Cupcakes in More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen by Allysa Torey
Cupcakes:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons crushed aniseed
- 1/2 teaspoon anise extract
- Zest of 1/2 a lemon
- 1 1/4 cups milk
- Preheat oven to 350 degrees.
- Line two 12-cup muffin pans with cupcake papers.
- Combine the flours.
- In a the bowl of a mixer fitted with a whisk, cream the butter on medium speed. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the aniseed, anise extract and lemon zest. With the mixer on low speed, add the dry ingredients, alternating with the milk. Mix just until smooth. Divide the batter among the cupcake papers. Bake until a cake tester inserted into the center of the cupcake comes out clean, 20 to 25 minutes. Cool the cupcakes in the pans for 15 minutes, then remove from the pans and cool on a baking rack. Makes about 2 dozen cupcakes.
Icing:
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces bittersweet chocolate, melted
- 5 cups confectioners' sugar
- 1/2 cup milk
- Place the butter in a mixer fitted with a whisk. Beat in the melted chocolate. Gradually beat in 3 cups of sugar, then add just enough milk to loosen the icing; continue beating until very smooth, about 3 minutes. Gradually add the remaining sugar, beating well after each addition. The icing should be smooth and spreadable. Makes enough for 2 dozen cupcakes.