1.5.08

MAGNOLIA'S VANILLA CUPCAKES

The Magnolia Bakery, home of New York City's famous cupcakes. Perhaps you have seen the bakery on TV show and films before as it was featured on Sex and the City (TV show) and in films like Prime and Devil wears Prada. The shop is cute, has a homely feel and... a line wraps around the block. But standing in line can be entertaining: You get to watch them mix the batter and frost the cupcakes through the display windows.

The cupcakes were originally only vanilla cakes topped with a swirl of vanilla buttercream icing tinted pink, a.k.a. "vanilla vanilla". It is the most popular cupcake at the bakery. Today, they are made with vanilla or chocolate cake with "melt in your mouth" pastel colored buttery frosting and a touch of sprinkles. Much to my surprise, Magnolia actually limits cupcake purchases to a dozen per customers because of their popularity! In addition to the thousands of cupcakes they bake each day, they also bake cakes, pies, and other pastries.



Here is the popular vanilla cupcake recipe (Make 12 Cupcakes - They are large enough to be satisfying and small enough to be guilt-free):

WHAT YOU'LL NEED:

¾ Cup Self-Raising Flour
¾ Cup Plain Flour
½ Cup Unsalted Butter, Softened
1 Cup Sugar
½ Cup Milk
2 Large Eggs, At Room Temperature
½ Tsp Vanilla Extract





HOW TO DO:

  • Preheat oven to 350F° / 170C°.
  • Line a 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.
  • Ice the cupcakes with either Vanilla Buttercream.
(Recipes From: The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery)

Posted By Hermanni | | Thanks For Dropping By