Sunday, August 3, 2008

Magnolia Vanilla Cupakes + Choclate Buttercream Icing

My first attempt - NYC's finest - Magnolia Bakery's Vanilla cupcakes with Chocolate Buttercream Icing. My good friend Kristin and I got together and made these tasty treats one night. I must say - delicious!

The cake is a pretty good consistency, although I'd have to say they are a tad bit too dense for my taste. The flavor, however, is great.
The icing is good, but way too sweet. Nothin' wrong with sweet, but when you feel like your teeth are rotting away when you bite into one... that's a little much. The icing is very very creamy and light. I think I would like to find a chocolate icing with a little more weight to it.

Of course, we didn't even attempt the famous Magnolia swirl. Kristin did invent a new icing technique - "the spike". Looks a little like my husband's hair.
Magnolia’s Vanilla Cupcakes

· 1 ½ cups self-rising flour
· 1 ¼ cups all-purpose flour
· 1 cup (2 sticks) unsalted butter, softened
· 2 cups sugar
· 4 large eggs, at room temperature
· 1 cup milk
· 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. 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.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Magnolia’s Chocolate Buttercream

· 1 ½ cups (3 sticks) unsalted butter, softened
· 2 tablespoons milk
· 9 ounces semisweet chocolate, melted
· 1 teaspoon vanilla extract
· 2 ¼ cups sifted confectioners’ sugar

Melt chocolate over double boiler.

In large bowl on medium speed with an electric mixer, beat the butter until creamy, abut 3 mins. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 mins. Add the vanilla and beat for 3 mins. Gradually add the sugar and beat on low speed until creamy and of desired consistency.

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