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Magnolia Bakery’s Cupcakes & Icing

24 Jul

Magnolia Bakery’s Cupcakes

YIELD 24 cupcakes   |   TIME: About 45 minutes

INGREDIENTS

  • 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
  • 1 ¼ cups all-purpose flour, plus extra for dusting pans
  • 1 ½ cups self-rising flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 4 large eggs, at room temperature

PREPARATION

  1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
  2. In a large bowl, cream the butter with an electric mixer at medium speed 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. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
  3. Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Magnolia Bakery’s Buttercream Vanilla Icing

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 cups confectioners’ sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  •  Food coloring (optional)

PREPARATION

  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

Thank you NYT Cooking

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Magnolia’s Red Velvet Cupcakes

2 May

Ingredients

Cupcakes:

  • 3 ⅓ cups cake flour (not self-rising)
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 ¼ cups sugar
  • 3 large eggs, at room temperature (important!)
  • 6 tablespoons red food coloring*** if using gel, use a few drops, the add more vanilla extract to make up for the liquid amount***
  • 3 tablespoons unsweetened cocoa
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk
  • 1 ½ teaspoons cider vinegar
  • 1 ½ teaspoons baking soda
  • Frosting:

  • 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
  • 6 tablespoons unsalted butter, softened and cut into small pieces
  • 1 ½ teaspoons vanilla extract
  • 5 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
  3. To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  5. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
  6. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  7. Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Frosting:

  1. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
  2. Add the vanilla and beat well.
  3. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
  4. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
  5. When the cake has cooled, spread the frosting liberally on the cupcakes.
  6. Makes 36 cupcakes

Bobbie Lloyd of New York’s Magnolia Bakery demonstrates how to make delicious red velvet cupcakes

UPDATE:

SUCCESS!! Though I 1/3rd the recipe to yield 12 large/24 mini. Lessen bake time though.

Cupcakes:

  • 1 1/6 cups cake flour
  • 1/4 cups unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 2 tbsp red food colouring (if using gel, use 3-4 drops. I added some chocolate colouring as well)
  • 1 tbsp unsweetened cocoa
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/2 tsp cider vinegar
  • 1/2 tsp baking soda

Icing:

  • 5 1/3 oz (or 2/3 of one pkg) softened cream cheese, cut into small pieces
  • 2 tbsp unsalted butter, softened and cut into small pieces
  • 1/2 tsp vanilla extract
  • 1 2/3 cup icing sugar

Magnolia Cupcakes made!

29 Apr

The Magnolia cupcakes were a moderate success – for attempting a new recipe and the fact that I’ve never made cupcakes before. It yielded 48 mini cupcakes but there was a bit too much icing. Overall the batter was sweet and topped with icing this was definitely cavity inducing. I won’t even mention the amount of butter and icing sugar that went into this, and that’s probably why I haven’t even tried one yet!

Note about the icing: max 2 drops of food colouring only! Or else the colour becomes too rich (the pink was a bit garish), and the icing will dilute and become runny. Trick with the icing – because this is butter creme, the butter after mixing and handling will become too soft and runny. Especially if you’re going to pipe it, it will run because of the temperature of your hands. After making the icing, put it in the fridge for 5 minutes. Then you can stir it to make it smooth and then it’ll be easier to work with and there will be more texture to the icing! Return to the fridge for a few minutes whenever you feel like it’s starting to ‘melt’.

Pic above is post fridge of icing using a spatula and to the right is piped post mixing without refrigerating. To note, the colour above looks yellow, but it’s actually avocado (a light minty green). The food colouring I got at the Ming Wo on West Broadway (at Bayswater). Did you know that’s a Ming Wo warehouse?? They have tons of food colouring other than the regular red/yellow/blue. They have mauve to electric pink, light blue to electric blue, avocado to bright green, brown (for chocolate), white and black. $2.50 each and a little bottle goes a long way since you’re only using a few drops!

UPDATE: So I let the guinea pigs at work try the cupcakes for breakfast. Pink was by far the most popular colour – for girls AND guys! The cake itself is deelish (of course!) but the icing was too sweet. Perhaps I’ll try a cream cheese icing next time.

Magnolia Bakery NYC

22 Apr

Magnolia Bakery in New York was made famous on an episode of Sex and the City in 2000, but it’s fame goes as far back when Jennifer Appel (ex-owner of Magnolia, current owner of Buttercup) started the cupcake craze/trend back in 1996. “If you did a family tree of cupcakes in New York, she spawned out the seven families. She’s the Don Corleone of cupcakes.” (Sweet and Vicious, NY Mag article)

Thankfully, Magnolia came out with a recipe book of it’s treasured pastries. Enjoy.

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