Wednesday, March 26, 2008

Magnolia Bakery Cupcakes with Vanilla Frosting

I need one of two things. Either my new baby or a little girl. My baby so that I have something to do (I made these because I was bored) or a little girl because she would appreciate the cuteness of these a lot more than my son or my husband do.

These recipe is from a link from stephmodo, a beautiful blog about beautiful things. This is the recipe from the famed Magnolia Bakery in NYC. And hey, speaking of Magnolia Bakery, how 'bout a little SNL "Lazy Sunday".




2 cups flour
1 tsp baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
4 eggs, at room temperature
6 oz unsweetened chocolate, melted (see note)
1 cup buttermilk
1 tsp vanilla extract

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

Set oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers. Set aside. In a small bowl, sift together the flour and baking soda. Set aside.

In the bowl of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating 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 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 and the batter is smooth.

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.

Magnolia Vanilla Frosting: Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
1 cup unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 tsp vanilla extract

Place the butter in the bowl of an electric mixer. Add 4 cups of the sugar and then the milk and vanilla. 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.

No comments: