Wednesday, August 13, 2008

On My Hearth: Magnolia Cupcakes


You know I couldn't leave New York without my own Magnolia Cupcake/Sex and the City Moment! Ever since tasting those little sweeties (more on that later) I've been dying to make my own, and today's the day!


Magnolia Vanilla Cupcakes
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com

Everyone is always asking us which is the most popular cupcake at the bakery.
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).

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

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
* ICING:
* Vanilla Buttercream (recipe follows) or Chocolate Buttercream

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. 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 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 in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Magnolia's Vanilla Buttercream Frosting

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

* 1 cup (2 sticks) unsalted butter, softened
* 6 to 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.

*Note: If you are icing a 3-layer cake, use the following recipe proportions:

1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

P.S. In case you're like me and not proficient at cupcake frosting, here's a quick video from Magnolia to help you out:


Enjoy!

8 comments:

Jen said...

Oh yum! I could use a good cupcake right now!

linda said...

can you come to my house and make me some?? did they look yummy...thanks for the recipes. I was laying here yesterday thinking of how a bunch of them in my freezer would be just the thing I need right now :)

xoxo

ps: loved the pics of you and your honey in NY and you eating that totally decadent piece of Heaven! sigh...

Cakespy said...

Well of COURSE pink is the most popular frosting color!! 'Cause it's the best!!

So glad you enjoyed your first visit!!! I love Magnolia!

Helena S. said...

From the looks of that photo Carrie doesn't really eat those cupcakes - or she throws them up behind the scene. Looks like a skeleton there. :-D

My favorite treat in NY was chocolate covered cannoli. Yummy.

Rapunzel said...

Jen, if were here I'd be passing you one right now, hon! :-)

Rapunzel said...

Linda, you betcha! Freezing them is the best idea!

Rapunzel said...

Cakespy, I agree! We bought one pink, one blue, one hummingbird and one chocolate. Delicious!

Rapunzel said...

Helena, LOL, I agree! Every time I see SJP I just want to feed the girl a big plate of lasagna. I understand that she smokes like a fiend, maybe that's how she keeps her weight down? :-/

Oh, I had one of those chocolate cannoli from Ferrara...groan...to die for!