Sunday, February 9, 2014

Magnolia Bakery Cupcakes

who has been watching the olympics?? while the 2014 winter olympics have been surrounded in contraversy...i can't help but get sucked in. the opening ceremony was pretty great (minus a malfunction or two) and there's something about athletes from all around the world coming together to compete in healthy sporting events, when the world can, at times, appear to be a little crazy.

we watched the opening ceremony with some friends this past friday, and i decided to get a little festive and make some team usa cupcakes. and, what better cupcake to make than magnolia bakery cupcakes?

for those of you who live under a rock, magnolia bakery is a cupcake bakery in nyc made famous by a little show called sex and the city starring sarah jessica parker. my girlfriend's and i, after a night out on the town, or sometimes to start the night out, or simply just because, used to venture into the city, new york city that is, and snatch up the world's best cupcakes from magnolia. it's one of the things i miss the most about living in nyc.

so you bet my pregnant little heart that when i found the recipe for magnolia bakery cupcakes from their  the magnolia bakery cookbook, i was determined to find an excuse to make these. you, however, don't need an excuse to go make these. i mean they are magnolia bakery cupcakes. winter olympics or not, these need to be made. do it.  

Magnolia Bakery Vanilla Cake with ButterCream Frosting
1c unsalted butter, softened
2 c sugar
4 large eggs at room temperature
1 1/2 c self rising flour
1 1/4 c all purpose flour
1 c Vitamin D milk
1tsp vanilla

Preheat oven to 350F.

Line two 12-cup muffin tins with cupcake wrappers.
Cream butter until smooth and gradually add sugar. Beat until fluffy. Next, add eggs, one at a time, beating well after each addition.

Combine flours and add to mixer in four parts, alternating with milk and vanilla.

Bake 20 – 25 minutes, until cake tester comes out clean. Cool completely on wire rack.
Magnolia Bakery Buttercream Frosting

1 c unsalted butter, softened
8 c confectioner’s sugar
1/2 c Vitamin D milk
1tsp vanilla
Your favorite food coloring (optional!)

Place butter, milk, vanilla and 4c confectioner’s sugar in mixer and beat until smooth and creamy.
Add remaining confectioner’s sugar 1c at a time, until frosting has reached a spreadable consistency.
Add food coloring if desired.

Depending on the level of cupcake to frosting ration you like to use (I like lots of frosting to my cupcakes ;0p) you may (or may not) have frosting leftover. This will store for up to three days in an airtight container or one month in the freezer.

For more Magnolia Bakery yumminess check out The Magnolia Bakery Cookbook: Old Fashioned Recipes from New York’s Sweetest Bakery.

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