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 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 CHOCOLATE CUPCAKES
Make and share this Magnolia Bakery Chocolate Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
- Line two 12-cup muffin tins with cupcake papers; set aside.
- In a bowl, sift the flour and baking soda together; set aside.
- In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
- Add the sugars and beat for about 3 minutes or until fluffy.
- Add the eggs, one at a time, beat well after each addition.
- Add the chocolate, mixing until well incorporated.
- Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
- With each addition, beat until ingredients are incorporated but do not overmix.
- Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
- Carefully spoon batter into cupcake liners; fill 3/4 full.
- Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
- Cool in tins for 15 minutes.
- Remove from tins and cool completely on a wire rack.
- Ice when completely cool.
Nutrition Facts : Calories 224.8, Fat 12.4, SaturatedFat 7.5, Cholesterol 51.7, Sodium 80.6, Carbohydrate 28, Fiber 1.5, Sugar 17.9, Protein 3.5
MAGNOLIA BAKERY VANILLA BUTTERCREAM
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. 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 Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
MAGNOLIA BAKERY VANILLA CUPCAKES
From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Recipe #133675.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Line 24 muffin tins with cupcake papers.
- In a small bowl, add the flours; stir to combine; set aside.
- In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
- Add the sugar gradually and beat for 3 minutes or until fluffy.
- 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 overmix.
- Spoon the batter into the cupcake liners, filling about 3/4 full.
- Bake in a 350° oven for 20-25 minutes.
- Cool the cupcakes in the tin for 15 minutes.
- Remove cakes from the tins and cool on a wire rack before icing.
- Ice with tinted Vanilla Buttercream.
MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING
From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their cupcake recipe, but it plays nice with almost any cake.
Provided by Susan Campos
Categories dessert
Time 10m
Yield yields about 4 1/4 cups icing, enough for 24 cupcakes
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 12 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 59 grams, TransFat 0 grams
MAGNOLIA BAKERY VANILLA CUPCAKES
Make and share this Magnolia Bakery Vanilla Cupcakes recipe from Food.com.
Provided by lriopelle
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- CUPCAKES:.
- 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 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.
- Cool the cupcakes in the tins for 15 minutes.
- Remove from the tins and cool completely on a wire rack before icing.
- ICING:.
- 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.
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