Friday, August 23, 2013

It's Friday...and We're in LOVE....


There's nothing like a good cupcake...
so let's head on over to the Upper West Side
and visit Magnolia Bakery in NYC....

You can already tell from the outside that this is an adorable place!
It's always a hoppin' place...
but well worth the wait!  We love the vintage vibe
ok...we LOVE cupcakes too ~ lol!!

Don't you just want to stick your finger in that icing??


There are many to choose from...but we asked 
and the most popular cupcake is the Vanilla Vanilla!

So...we searched and found the recipe for you all:

Magnolia's Vanilla Cupcake

Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous 
Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004

Cupcakes:

1 1/2 cups self-rising flour

1 1/4 cups all purpose four

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract


Just loved all of the Vintage lights...the tile....oh...what a darling place to visit!!
Cakes in the window, pastries at the counter and let's not forget the cupcakes!


Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) 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, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. 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 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Oh....the choices!!  Don't worry...boxes are available!

Vanilla Buttercream:


1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract


It's a shame you'll have to eat them ~ lol!!
Place 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.  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.

Yield:  enough for 2 cozen cupcakes or 1 9-inch layer cake

To print out this recipe head on over to Food Network!

4 comments:

Ivy and Elephants said...

Wow, these do look yummy! It's great to have the recipe, but I bet it's a real treat to go there and enjoy them, YUM!
Hugs,
Patti

Jemma said...

These look truly amazing! Thank you for sharing the recipe!
Happy Hugs,
Jemma

Creations by Marie Antoinette and Edie Marie said...

Alright Sister's,
Why did you have to put those yummmmmmy looking cupcake on a post??? I know!!! For people like me who will eat anything pretty and vanilla.
The shop is gorgeous too! Thank you for the recipe. Sherry will love these too.
I wanted to say thank you for the lovely comment left about my dolls. I do want to say...I think Sherry writing the story behind the doll...makes my dolls better. She comes up with the names and the story. She is so all around talented. My HERO
XXOO Marie Antoinette

Christina said...

Oh these look delightful! Thanks so much for sharing the recipe- Next time I'm in NYC - this is a must visit! :)
Cheers!
Christina

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