MAGNOLIA BAKERY'S RED VELVET CUPCAKES
Make and share this Magnolia Bakery's Red Velvet Cupcakes recipe from Food.com.
Provided by Mrs. Cookie
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Grease and lightly flour 2 cupcake pans(24 cupcakes).
- To make the batter: 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. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the saltinto 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 overbeat. 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.
- Divide the batter among the prepared pans. Arange the oven racks in upper and lower thirds of the oven and bake the cupcakes, switching postions of the pans half through baking, until a tester comes out clean, about 20 minutes. Cool cupcakes in pan 10 minutes, then remove from pan and cool completely on rack before icing.
- Creamy Vanilla Frosting.
- In medium-size saucepan, whisk the flour into milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
- In large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy.Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
- Add cooled milk mixture, and continue to beat on the medium high speed for 5 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.
Nutrition Facts : Calories 442.2, Fat 22.9, SaturatedFat 14.2, Cholesterol 82.6, Sodium 262.8, Carbohydrate 56.7, Fiber 0.6, Sugar 38.4, Protein 4.1
MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING
These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
Provided by Marie
Categories Dessert
Time 50m
Yield 1 3 layer cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
- 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.
- Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
- Divide batter among the cake pans.
- Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Remove from pans and cool completely on wire rack.
- If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
- Spoon the batter into the cups about three-quarters full.
- Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
- Remove cupcakes from pans and cool completely on a rack before icing.
- When cake has cooled, ice between the layers, then ice top and sides of cake.
- To make the icing - place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla.
- Beat until smooth and creamy.
- Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
- If desired, add a few drops of food coloring and mix thoroughly.
- Use and store icing at room temperature, as icing will set if chilled.
- Can store in an airtight container for up to three days.
MAGNOLIA RED VELVET CUPCAKES W/ VANILLA BUTTERCREAM AND/OR CREAM
The famous Magnolia Red Velvet Cupcakes with the original Vanilla Buttercream Frosting or try Cream Cheese Frosting for a little variation, mix-n-match, or even try swirling the two on top in a sort of ying/yang or marbled pattern...if you add a little bit of food coloring to one of them you can make a very unique treat. I've done it with hues of soft yellow, pink, purple, green, etc depending on the occasion where I was serving it!
Provided by GoldsmithLissa
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 19
Steps:
- CUPCAKES:.
- Preheat oven to 175°C Grease and lightly flour 2 cupcake pans.
- 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.
- In a small bowl, whisk together the red food colouring, cocoa, and vanilla.
- Add to the batter and beat well.
- 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 overbeat.
- 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.
- Divide the batter among the prepared pans.
- Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
- Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
- Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!
- ICING OPTIONS:.
- Nota bene: 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.
- VANILLA BUTTERCREAM FROSTING:.
- 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.
- CREAM CHEESE FROSTING:.
- With an electric mixer, blend together cream cheese and butter until smooth.
- Pour in powdered sugar, salt and vanilla extract.
- Turn mixer on high and beat until light and fluffy.
Nutrition Facts : Calories 508.2, Fat 21.9, SaturatedFat 13.6, Cholesterol 84.8, Sodium 281.5, Carbohydrate 75.4, Fiber 0.7, Sugar 61, Protein 4.4
MAGNOLIA BAKERY VANILLA CUPCAKES
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."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. 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. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
- Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
MAGNOLIA BAKERY'S CUPCAKES
You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!
Provided by Susan Campos
Categories dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 111 milligrams, Sugar 17 grams, TransFat 0 grams
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