Magnolia Bakery Cupcakes
Eat & Drink

Recipe: Magnolia Bakery Cupcakes

Magnolia Bakery Cupcakes

Sweet and desserts fads come and go. Remember the year of the muffin basket? Or when every menu you picked up had creme brulee on it? Cupcakes were the latest darling and New York’s infamous Magnolia Bakery is often credited with launching the craze. But their cupcakes are so over the top, they’ll be in hot demand long after the fad has faded.

Magnolia Bakery’s first shop opened in 1996 in the core of New York’s chic West Village. Although cupcakes – specifically the vanilla cupcake – are arguably their most famous creation, they have over 120 sublime bakery items including fresh fruit pies, indulgent cheesecakes, luscious cakes and delicious whoopie pies and cookies. You can buy “off the rack” baked goods or have a customized order made for a special occasion or holiday celebration, personalized by taste and a wide choice of embellishments.

Their exemplary customer service and quality standards transcended reality when they were featured on the popular TV show Sex and the City. Magnolia Bakery was also highlighted in the movie The Devil Wears Prada and mentioned on 30 Rock, Weeds, Girls and The Martha Stewart Show, among others.

Magnolia Bakery is located at 401 Bleecker Street in New York City but you don’t have to wait to experience their famous Vanilla Vanilla cupcakes with vanilla cake and vanilla buttercream frosting: the recipe below lets you bake them at home.

Vanilla Vanilla Cupcakes

160 g self-rising flour
150 g cups all-purpose flour
240 g (2 sticks) unsalted butter, softened
400 g sugar
4 large eggs, at room temperature
240 mL milk
5 mL vanilla extract

Adjust oven rack to centre position. Preheat oven to 177 degrees C.

Line 2 (120 mL-12 capacity) muffin tins with cupcake papers. Set aside.

In a small bowl, whisk together the flours. Set aside.

Cream the softened butter with an electric mixer on medium speed in a large bowl. Gradually add the sugar and beat until light and fluffy, around 3 minutes.

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated with the butter/sugar mixture.

Add the dry ingredients in 3 parts, along with the milk and vanilla. Beat after each addition but don’t overbeat as that produces tough cupcakes. Scrape down the sides of the bowl frequently with a rubber spatula to ensure full incorporation.

Spoon the batter into the cupcake liners, filling each liner about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean, with no batter on it.

Cool the cupcakes in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack. While the cupcakes cool, make the frosting.

Vanilla Buttercream Frosting

This frosting is not a conventional buttercream recipe but it’s the perfect topping for the cupcakes. For maximum creaminess and optimum melt-in-your-mouth texture, don’t skimp on the beating time.

240 g (2 sticks) unsalted butter, softened

600 to 800 g confectioners’ sugar

120 mL milk

10 mL vanilla extract

Place the softened butter in a very large mixing bowl; a smaller bowl will not accommodate all the confectioners’ sugar. Add 400 g of the sugar along with the milk and vanilla.

Beat until smooth and creamy with an electric mixer on medium speed for between 3 and 5 minutes. Gradually beat in the remaining sugar, 100 g at a time, beating well after each addition. Test it every couple minutes until the icing is a good consistency for spreading on the cupcakes. Depending on the water content in the butter and the weather, you may not need to use all of the sugar. You can add a few drops of food colouring to the frosting (a few drops of red will turn it into a nice shade of pink). If desired, you can make the frosting up to 3 days in advance. Store it at room temperature to maintain a good consistency. Be sure the cupcakes are completely cool before frosting.

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