There's nothing like a good cupcake...
so let's head on over to the Upper West Side
and visit Magnolia Bakery in NYC....
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| 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!!
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| 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 1/2 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
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| 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.
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| 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
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
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| 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!
